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Chewy Pumpkin Snickerdoodles

A stack of chewy pumpkin blondies coated in cinnamon sugar, ready to be enjoyed.

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Make soft and chewy pumpkin snickerdoodles rolled in cinnamon sugar for a perfect fall treat. These bakery-style cookies are easy to make and great for bake sales.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For rolling: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.
  6. Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture.
  7. Place the dough balls onto baking sheets lined with parchment paper, about 2 inches apart.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, blot the pumpkin puree with paper towels to remove excess moisture.
  • Consider using brown butter for a deeper flavor profile.
  • These cookies can be made ahead and stored in an airtight container.
  • Chill the dough for at least 30 minutes for thicker cookies.

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