Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are what Fall baking is all about with warm cozy aroma and rich buttery cinnamon and pumpkin flavors. They are so easy to make with melted butter and there is actually no egg in this recipe! Pumpkin puree adds all the necessary moisture and some binding properties to these pumpkin snickerdoodle cookies and it actually makes them incredibly chewy. There's no need to blot the pumpkin or dry it out in any way - just scoop it from the can and mix it right in. This recipe is inspired by my popular chewy pumpkin cookies that combines the rich flavors of brown butter with the cozy and classic flavor of cinnamon-coated snickerdoodles, except it is even simpler with fewer ingredients and less steps. If you love making pumpkin cookies, I highly recommend you also try my Chewy Pumpkin Chocolate Chip Cookies and my Pumpkin Oatmeal Chocolate Chip Cookies. These Brown Butter Snickerdoodles are also a huge hit during the Fall.

WHY THIS RECIPE WORKS

• Easy to make - these pumpkin snickerdoodles come together so quickly with melted butter and a few other basic ingredients. You will be surprised at how simple it is!
• Pure pumpkin flavor - there's ⅓ cup of pure pumpkin puree in the cookie dough and you don't need to blot or dry it out before using it.
• Soft and chewy texture - these cookies so chewy! They are not cakey like a lot of pumpkin cookies can be.
• Pumpkin spice cookies - a fragrant blend of cinnamon, ginger, clove, allspice and nutmeg adds warm cozy flavor to these cookies.
• Cinnamon sugar - these cookies are rolled in cinnamon sugar for a sweet crunchy spicy coating which helps keep them chewy and also makes them extra delicious.

INGREDIENTS FOR PUMPKIN SNICKERDOODLES

• Butter - you'll need to melt butter for this recipe, and you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half. It's easy since you will melt it for this cookie dough so it means no waiting for butter to soften!
• Brown sugar - this recipe uses a mix of brown sugar and white granulated sugar. The molasses in brown sugar gives these cookies a rich toffee-like flavor and a chewy texture. I prefer light brown sugar, but this recipe also works with dark brown sugar.
• Granulated sugar - simple white sugar will help create those nice crackly tops and crisp edges.

• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. You do not need to dry out or blot out the pumpkin puree since it is the only source of moisture in this recipe.
• Pure vanilla extract - I like this Madagascar Bourbon Vanilla extract.
• Pumpkin pie spice - use your favorite brand, or make your own from a blend of 1 part nutmeg, clove and allspice with 2 parts ginger and 3 parts cinnamon.
• Cinnamon sugar - the cinnamon sugar coating is quintessential for snickerdoodle cookies. It gives them a nice crackled top and adds slight crunch with more cinnamon flavor.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE PUMPKIN SNICKERDOODLE COOKIES

• STEP 1). Mix wet ingredients. Combine melted butter, brown sugar, granulated sugar and pumpkin puree in a large bowl and whisk until well blended and smooth. Mix in vanilla and squeeze just 2-3 drops of fresh lemon juice.
• STEP 2). Combine dry ingredients. Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly.
• STEP 3). Add dry ingredients to wet ingredients. Add the flour mixture to the butter mixture and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate for 1 hour.
• STEP 4). Make the cinnamon sugar. Combine sugar and cinnamon in a small bowl so it is evenly combined.
• STEP 5). Coat in cinnamon sugar. Use a 1-oz cookie scoop to portion dough and roll into smooth balls about 1 ¼ inch diameter. Drop them into the cinnamon sugar mixture and roll them around to coat evenly. Place them onto the prepared baking sheets, spacing them about 3 inches apart. Do not flatten.
• STEP 6). Bake for 9-12 minutes or until the edges are lightly browned and the center looks puffed and slightly cracked but still soft.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and too little will mean the cookies will spread too thin.
• Let the dough chill in the fridge for 1 hour minutes so that you get cookies with a chewy texture.
• Do not skip the cinnamon sugar. The sugar on the exterior of the cookie dough is what makes a snickerdoodle a snickerdoodle, and it also creates the nice cracks and crevices on the surface.
• Use a 1-oz cookie scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.

RECIPE FAQ

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Pumpkin Snickerdoodles

Christina Marsigliese

These Pumpkin Snickerdoodles are perfect Fall cookies with warm cozy aroma and rich buttery cinnamon and pumpkin flavors. The cookie dough is easy to make with melted butter and it has concentrated pumpkin flavor since pumpkin puree replaces egg in this recipe! They are chewy with a crunchy cinnamon sugar coating which makes them completely irresistible.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Servings 18 cookies

Ingredients

  

Cookie dough:

• ½ cup (113g) unsalted butter, melted
• ½ cup (110g) packed light brown sugar
• ½ cup (100g) granulated sugar
• ⅓ cup (80ml) pure pumpkin puree
• a tiny squeeze of lemon juice (just a few drops - like ⅛ tsp)
• ½ teaspoon pure vanilla extract
• 1 ⅓ cups (190g) all purpose flour
• ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Cinnamon sugar:

• 3 tablespoon (40g) granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Make the cookie dough. Combine melted butter, brown sugar, granulated sugar and pumpkin puree in a large bowl and whisk until well blended and smooth. Mix in vanilla and squeeze just 2-3 drops of fresh lemon juice.
• Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
• Make the cinnamon sugar. Combine sugar and cinnamon in a small bowl so it is evenly combined. Use a 1-oz cookie scoop to portion dough and roll into smooth balls about 1 ¼ inch diameter. Drop them into the cinnamon sugar mixture and roll them around to coat evenly. Place them onto the prepared baking sheets, spacing them about 3 inches apart. Do not flatten. Bake for 9-12 minutes or until the edges are lightly browned and the center looks puffed and slightly cracked but still soft.
• Remove from oven and allow the cookies to rest on the baking sheet for 2 minutes. They will deflate and flatten as they cool and have beautiful cracks on top. Transfer cookies individually to the rack to finish cooling.