There is never a bad time to celebrate everything pumpkin flavored in my house! Pumpkin snickerdoodles are the ultimate snickerdoodles in my humble opinion. Pumpkin, cinnamon-sugar, ginger, nutmeg and cloves give these soft, chewy cookies the punch of deliciousness and warm cozy feeling you are looking for all through the fall and winter.
These cookies come together quickly and easily with no mixer needed! Just whisk the wet ingredients together, whisk the dry ingredients together, combine, chill, and bake! This cookie dough can even be made the night before to help your baking day go smoother. They are the perfect date night cookie to have on hand for hallmark movies in front of a fire or to take to a family gathering or football game!
A couple of tips for this recipe:
- Do not confuse canned pumpkin pie filling with canned pumpkin. You want the canned pumpkin!
- Getting as much moisture as you can out of the pumpkin is the most important step. If you skip this you will not have chewy cookies, they will be too moist.
- This cookie dough can be refrigerated up to 48 hours before baking!
- I like to bake one sheet at a time, in the center of the oven and keep the cookie dough refrigerated between batches. (If you have a double oven like me, just do one sheet in each! 🙂
- Don’t stress if the cookies look cakey or puffy when they come out of the oven, they deflate and crinkle during the cooling process to give you perfectly chewy cookies!
Ingredients:
- 2-1/2 cups AP flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup butter melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 1 egg yolk
- 2 tsp vanilla extract
- Topping:Â 1/3 cup sugar mixed with 1 tsp ground cinnamon
 Instructions:
- Place the 1/2 cup canned pumpkin in between a few layers of paper towels and gently squeeze to remove as much of the liquid as you can. Repeat, then set aside.
- In a mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg and cloves until well combined. Â
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin, egg yolk and vanilla until all combined.
- Add the dry ingredients to the pumpkin mixture and stir until ingredients are well combined.
- Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes, but up to 48 hours.
- When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl whisk together the sugar and cinnamon for the topping.
- Remove the dough from the refrigerator and scoop with a 2 Tbsp cookie scoop in to balls.
- Roll each ball generously in the cinnamon sugar topping mixture and place on the prepared baking sheets at least 2 inches apart.
- Bake at 350 for 11-12 minutes then remove from the oven, and let the cookies cool on the baking sheets until completely cooled before serving.
Chewy Pumpkin Snickerdoodle Cookies
Chewy Pumpkin Snickerdoodle Cookies pack all the coziness of fall in to one soft and delicious cookie with a tangy pumpkin flavor, rolled in cinnamon sugar!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2-1/2 cups AP flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup butter melted and cooled
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin NOT pumpkin pie filling
- 1 egg yolk
- 2 tsp vanilla extract
Topping
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Place the 1/2 cup canned pumpkin in between a few layers of paper towels and gently squeeze to remove as much of the liquid as you can. Repeat, then set aside.
- In a mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg and cloves until well combined.
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin, egg yolk and vanilla until all combined.
- Add the dry ingredients to the pumpkin mixture and stir until ingredients are well combined.
- Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes, but up to 48 hours.
- When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl whisk together the sugar and cinnamon for the topping.
- Remove the dough from the refrigerator and scoop with a 2 Tbsp cookie scoop in to balls.
- Roll each ball generously in the cinnamon sugar topping mixture and place on the prepared baking sheets at least 2 inches apart.
- Bake at 350 for 11-12 minutes then remove from the oven, and let the cookies cool on the baking sheets until completely cooled before serving.
Notes
A couple of tips for this recipe:
- Do not confuse canned pumpkin pie filling with canned pumpkin. You want the canned pumpkin!
- Getting as much moisture as you can out of the pumpkin is the most important step. If you skip this you will not have chewy cookies, they will be too moist.
- This cookie dough can be refrigerated up to 48 hours before baking!
- I like to bake one sheet at a time, in the center of the oven and keep the cookie dough refrigerated between batches. (If you have a double oven like me, just do one sheet in each! 🙂
- Don't stress if the cookies look cakey or puffy when they come out of the oven, they deflate and crinkle during the cooling process to give you perfectly chewy cookies!
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