Chewy Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodles by Sugar Spun Run will be your favorite treat this Fall. The texture and taste are perfect. They are soft, chewy, and delicious. You’ll taste the buttery, sweet, and pumpkin flavors with each bite. You must try this cookie recipe if you are a fan of classic snickerdoodles.

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This recipe only requires simple ingredients you can easily find in your local grocery stores. It’s easy to make and does not require a mixer. Anyone can master this recipe, even if you have little to no baking experience. The only hard part is waiting for the dough to chill in the refrigerator.

Easy Chewy Pumpkin Snickerdoodles Ingredients

• 1/2 cup of unsalted butter (melted and cooled for at least 10 minutes)
• 1/2 cup sugar
• 1/3 cup light brown sugar (tightly packed)
• 1/4 cup of pumpkin puree
• 1 large egg yolk
• 3/4 teaspoon of vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 1/2 teaspoons of pumpkin pie spice
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of cream of tartar
• 1/2 teaspoon of salt

For the topping:

• 1/4 cup of sugar
• 2 teaspoons of ground cinnamon

How to Make Chewy Pumpkin Snickerdoodles

Step 1:

In a large bowl, add the butter, sugar, and brown sugar. Mix until well combined. Next, stir in the pumpkin.

Step 2:

Add the egg yolk and vanilla extract. Stir until well incorporated.

Step 3:

In a different bowl, add flour, pumpkin spice, baking soda, cream of tartar, and salt. Whisk until well combined.

Step 4:

Gradually add dry ingredients to wet ingredients, mixing after every addition.

Step 5:

Cover the cookie dough with a clear wrap and refrigerate for at least 45 minutes.

Step 6:

After 45 minutes, preheat your oven to 350F and line a cookie sheet with parchment paper. Make the cinnamon sugar mixture by combining 1/4 cup of sugar and 2 teaspoons of ground cinnamon in a small bowl.

Step 7:

Get the dough from the refrigerator and scoop 1 1/2 tablespoons. Roll between your palms until smooth then coat with the cinnamon sugar mixture. Place on the prepared cookie sheet. Make sure to space the cookies at least 2″ apart.

Step 8:

Bake the cookies in the preheated oven for 10 to 12 minutes at 350F. Keep the remaining dough in the refrigerator while baking. Make sure not to place the cookie dough on a hot baking sheet.

Step 9:

Once done baking, allow the cookies to cool completely on the baking sheet.

Chewy Pumpkin Snickerdoodles