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Chewy Pumpkin Snickerdoodles: Best Easy Cinnamon Sugar Recipe

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These chewy pumpkin snickerdoodles are soft in the middle with a perfect crinkled top and a generous coating of cinnamon sugar. Made with simple pantry ingredients and no chilling required, they are the ultimate fall cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (well-drained)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • For the cinnamon sugar coating: ¼ cup granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Add the pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully combined.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. In a small bowl, stir together the ¼ cup sugar and 2 tablespoons cinnamon for the coating.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball generously in the cinnamon sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  8. Bake one sheet at a time for 10-12 minutes, until the edges are set and the tops are crackled and slightly puffed. The centers will look soft and slightly underdone.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Do not overbake; pull cookies when edges are set but centers still soft. Drain pumpkin puree if watery. Use room temperature ingredients. Measure flour by spooning and leveling. Let cookies cool on pan for 5 minutes. Bake one sheet at a time.

Nutrition

Keywords: pumpkin snickerdoodles, chewy pumpkin cookies, cinnamon sugar cookies, fall cookies, easy cookie recipe

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