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Pumpkin Snickerdoodle Cookies

Soft, chewy pumpkin snickerdoodle cookies coated generously in cinnamon sugar.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Video Notes

Ingredients

¾ cup + 1 tbsp all-purpose flour
½ tsp cinnamon
¼ tsp baking soda
¼ tsp salt
¼ cup + 1 tsp unsalted butter softened
¼ cup + 1 tsp granulated sugar
3 tbsp + 1 tsp light brown sugar
2 tbsp pumpkin purée
½ egg yolk
½ tsp vanilla extract
Cinnamon Sugar:
¼ cup granulated sugar
½ tsp cinnamon

Equipment

Mixing bowl
Hand mixer
Cookie scoop
Baking sheet
Parchment paper

Method

Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Mix in the pumpkin purée, egg yolk, and vanilla extract.
Add the flour, cinnamon, baking soda, and salt. Mix until just combined.
Scoop the dough into balls and roll generously in the cinnamon sugar.
Place the dough balls on a lined baking sheet and flatten each one slightly.
Bake at 350°F for 10–12 minutes, until the edges are set and the centers are still soft.
Let the cookies cool on the baking sheet, then enjoy! 🎃🍪🤎

Video

Notes

For the softest cookies, avoid overbaking. The edges should be set while the centers still look slightly soft when they come out of the oven. Let the cookies cool on the baking sheet so they finish setting without becoming dry.