Soft and Chewy Pumpkin Snickerdoodles

Fall is here, fall is here! Queue all things pumpkin right!? What better way to enjoy fall than with pumpkin cookies. But let's take it one step further! One of my all time favorite cookies are snickerdoodles. They just really hit the spot for me. So what better combo than pumpkin and snickerdoodles. Introducing the Soft and Chewy Pumpkin Snickerdoodle. With all the right spices and the taste of pumpkin, it seriously is going to be your new favorite fall cookie. This pumpkin treat just hits the spot. You still get that amazing taste of snickerdoodle with the delicious fall taste of pumpkin spice! Who doesn't love a pumpkin cookie surrounded by cinnamon sugar goodness?!

How to make Soft and Chewy Pumpkin Snickerdoodles

This pumpkin snickerdoodle cookie recipe is so easy to make!

Start by creaming the sugar, softened butter, egg, and pumpkin. Mix until smooth.

Softening the butter is key! You don't want the butter to be melted, or you will have a sticky mess. Room temperature butter works perfectly and mixes well!

Then you are going to add in the flour, cream of tarter, baking soda, salt and pumpkin spices! Mix the wet and dry ingredients all together until a dough is formed.

You can either add in pumpkin spice, or if you don't have pumpkin spice, add in cinnamon, all spice, nutmeg, and ginger. Both leave you with delicious tasting fall cookies.

In a small bowl, mix together the cinnamon and sugar to create a delicious cinnamon sugar coating. Roll the dough into 1 inch balls and then coat in cinnamon sugar. I find it easiest to roll the dough ball directly in the cinnamon sugar mixture.

Note that any leftover cinnamon sugar should be discarded as cookie dough with egg could contaminate it.

Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet, evenly spread out.

Bake the cookies at 350 for 10-12 minutes.

Enjoy your deliciously soft and chewy snickerdoodle with all the right flavors of pumpkin spice and fall!

Tips and Tricks

Sometimes the dough can get really sticky. When this happens, I like to wet my hands in between each cookie roll. To avoid this, sometimes I wet my hands in between rolling each cookie. Or place the dough in the refrigerator for 10-20 minutes, to harden back up.

Storing Soft and Chewy Pumpkin Snickerdoodles

Of course these soft and chewy cookies are perfect day one but they are still soft and chewy 3-4 days after baking. You can warm them in the microwave for 10 seconds if you want that fresh out of the oven taste!

Other fun fall treats

Pumpkin Chocolate Swirl Bread

Caramel Apple Sheet Pan

Caramel Apple Charcuterie Board

Apple Dumpling Roll Ups

Soft and Chewy Pumpkin Snickerdoodles

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★★★★★

5 from 3 reviews

• Author: Andrea
• Total Time: 25 minutes
• Yield: 3 dozen 1x

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Description

Soft and Chewy Pumpkin Snickerdoodles. A quick and easy snickerdoodle with the delicious taste of pumpkin rolled in cinnamon sugar goodness.

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Ingredients

Scale 1x2x3x

• 1/2 cup butter, softened
• 1 1/2 cup sugar
• 1 egg
• 1/2 cup pumpkin puree
• 3 cups flour
• 1 teaspoon cream of tartar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice  -- OR--
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
• 2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture

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Instructions

1. Preheat the oven to 350 degrees
2. Cream together the sugar, softened butter, egg, and pumpkin. Mix until smooth.
3. Add in the flour, cream of tarter, baking soda, salt and either pumpkin pie spice, or-- cinnamon, all spice, nutmeg, and ginger. Mix the wet and dry ingredients together until dough forms.
4. In a small bowl, mix together the 2 teaspoons of cinnamon and 2 tablespoons of sugar to create a   cinnamon sugar mixture.
5. Roll the dough into 1 inch balls and then coat in cinnamon sugar. I find it easiest to roll the dough ball directly in the cinnamon sugar mixture. Note that any leftover cinnamon sugar should be discarded as cookie dough with egg could contaminate it.
6. Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet evenly spread out.
7. Bake for 10-12 minutes.

Notes

1. Softening the butter is key! You don't want the butter to be melted, or you will have a sticky mess. Room temperature butter works perfectly and mixes well!
2. You can either add in pumpkin spice, or if you don't have pumpkin spice, cinnamon, all spice, nutmeg, and ginger. Both leave you with delicious tasting fall cookies.
3.  Any leftover cinnamon sugar should be discarded as cookie dough with egg could contaminate it.
4. Sometimes the dough can get really sticky. When this happens, I like to wet my hands in between each cookie roll. To avoid this, sometimes I wet my hands in between rolling each cookie. Or place the dough in the refrigerator for 10-20 minutes, to harden back up.

• Prep Time: 15
• Cook Time: 10
• Category: Dessert
• Method: Baked Good
• Cuisine: American

Keywords: Pumpkin snickerdoodle, Snickerdoodle, Snickerdoodle recipes, Easy snickerdoodle, Snickerdoodle cookie recipe, Soft snickerdoodle recipe, Pumpkin snickerdoodle recipe, Pumpkin, Pumpkin spice, Cinnamon sugar, Cookie recipe