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Chewy Pumpkin Snickerdoodle Cookies Easy Cinnamon Sugar Recipe

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These chewy pumpkin snickerdoodle cookies combine the classic cinnamon sugar crust with moist pumpkin puree for a soft, chewy fall treat that’s quick and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp cream of tartar
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Cinnamon sugar coating:
  • ¼ cup (50g) granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the pumpkin puree, egg, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spoon until just incorporated. Avoid overmixing.
  6. In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
  7. Using a tablespoon or cookie scoop, portion dough into 1 ½ inch balls. Roll each ball generously in the cinnamon sugar mixture.
  8. Place coated dough balls 2 inches apart on baking sheets. Gently flatten each ball slightly with your palm or the bottom of a glass.
  9. Bake for 10-12 minutes until edges are golden but centers remain soft.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; cookies should look slightly underdone when removed from oven as they finish cooking while cooling. Use softened butter, not melted. Optionally chill dough for 20-30 minutes if kitchen is warm. Roll dough balls generously in cinnamon sugar for a crackly crust. For vegan version, substitute butter with coconut oil and egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, cinnamon sugar cookies, fall cookies, easy pumpkin dessert

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