If you are a fan of chewy, spiced cookies and can't get enough of fall flavors, then you are in for a treat with these chewy pumpkin snickerdoodles. A twist on the traditional Snickerdoodle, these cookies are the perfect combination of soft, pumpkin-infused dough and a cozy cinnamon sugar coating. So grab your apron and get ready to indulge in some seriously delicious baked treats!
🍪 Chewy Pumpkin Snickerdoodles
Hey there pumpkin lovers!
You are going to love this twist on the traditional snickerdoodle, where we add some pumpkin puree and lots of cinnamon to make a cozy fall treat.
The addition of pumpkin puree adds a subtle flavor and gives the cookie a moist texture that pairs perfectly with warm fall spices.
These cookies are sure to be a welcome treat in little lunch boxes as the weather starts to cool.
🧂 Ingredients You Need
Let's start by gathering all of the ingredients needed:
- unsalted butter: this needs to be at room temperature so that it can be easily whipped. Be sure to grab it out of the fridge a couple of hours before you plan to start baking
- granulated sugar
- light brown sugar: dark brown sugar will also work, but does change the flavor of the cookie, and may overpower the other ingredients used
- egg yolk: keep the whites for using in something like these egg bites
- vanilla extract: you can always use vanilla bean paste for something a little more luxurious, but extract will work just fine
- canned pumpkin puree: if you live outside of the US this may be hard to find, it is so easy to make your own by using a simple recipe like this one: how to make pumpkin puree
- all-purpose flour: this is just plain flour for those outside of the US. You can sub this for a whole wheat flour if preferred
- pumpkin pie spice: this can also be hard to find outside of the US, so make up a big batch at home and use for all your autumn baking with this recipe: pumpkin pie spice
- baking soda: found in the baking section
- cream of tartar: this can be found in the baking section
If you have leftover pumpkin after baking these cookies why not use it up in these From Scratch Spiced Pumpkin Pie Muffins!
📋 How To Make Pumpkin Snickerdoodles
Use a stand mixer to combine the ingredients, this will make sure the butter and sugar are well combined, giving a lighter texture to the cookie.
Once the dough is all mixed together roll it into balls and roll in a sugar and cinnamon mixture. This step not only adds an extra layer of sweetness and spice but also gives the cookies their classic snickerdoodle look.
Pop the rolled balls into the fridge for at least 20 minutes before baking. This can be done while the oven is preheating.
Once the oven is hot, bake the cookies until they are just set. They should be slightly soft in the center, and crispier on the edges.
Pulling them out whilst still a little bit soft will ensure that they stay nice and chewy once cooled.
💭 Important Teaching Tips
Be sure to let the cookies rest in the fridge for 20 minutes before baking them. This hardens the butter which means when you bake them they will hold their shape better and spread less.
This helps you achieve a soft chewy cookie in the centre and helps to create fluffier cookies with the perfect consistency.
🥢 Useful Products
I like to use a silicone mat for baking, however, parchment paper will work just as well if that is what you have on hand.
🍽 Serving Suggestions
These chewy pumpkin snickerdoodles are perfect for any fall gathering or simply as a sweet treat to enjoy on a cozy night at home. Pair them with a cup of hot apple cider or your favorite pumpkin hot chocolate for the ultimate seasonal indulgence.
If you are popping them into yours or the kids lunchbox, be sure to keep them separate from anything that will make them soggy.
👪 Frequently Asked Questions
Allow cookies to cool completely before storing them in an airtight container at room temperature. They should last about 5 days if stored correctly.
Chewy Brown Sugar Pumpkin Snickerdoodles
Materials
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree
- 1½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
Sugar coating
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- In a large mixing bowl, add in the butter and sugars.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar
- Using a stand or hand mixer, beat until creamy and smooth.
- Add in the egg yolk, vanilla, and pumpkin puree.1 egg yolk, 1 teaspoon vanilla extract, ¼ cup pumpkin puree
- Mix until fully combined.
- Once mixed, add in the flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar and salt.1½ cups all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, 1 teaspoon cream of tartar, ¼ teaspoon salt
- Mix until a sticky dough forms.
- Cover and place in the refrigerator for 20 minutes.
- Once chilled, preheat the oven to 350 degrees Fahrenheit.
- Mix the granulated sugar and cinnamon until well combined.2 Tbsp. granulated sugar, 1 tsp. ground cinnamon
- Using about 2 Tbsp. of the dough, form into a ball using the palms of your hands.
- Place each dough ball into the cinnamon sugar, being sure it is fully coated.
- Once coated, place on a baking sheet lined with parchment paper, leaving 1½ in. of space in between each cookie.
- Bake for 10-13 minutes or until the cookies are set around the edges and soft in the center.
- Remove and allow to cool to a desirable temperature.
Notes
Nutrition
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