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Soft and chewy pumpkin snickerdoodle cookies coated in cinnamon sugar and pumpkin pie spice, perfect for fall occasions.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp. vanilla
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 egg
  • 2 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar (for rolling)
  • 1/2 tsp. cinnamon (for rolling)
  • 1/2 tsp. pumpkin pie spice (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place softened butter in a large bowl and cream with a hand or stand mixer until smooth and fluffy.
  3. Add pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder; mix until fully combined and creamy.
  4. Add the egg and mix until just blended, avoiding overmixing.
  5. Slowly add the all-purpose flour while mixing, scraping the bowl sides, until a soft dough forms.
  6. Chill the dough in the refrigerator for at least 1 hour.
  7. Combine granulated sugar, cinnamon, and pumpkin pie spice in a bowl to make the rolling coating.
  8. Scoop about 2 tablespoons of chilled dough and roll into a ball.
  9. Roll each dough ball in the cinnamon-sugar and pumpkin pie spice coating to coat evenly.
  10. Place coated dough balls on a parchment-lined baking sheet, spaced apart.
  11. Bake at 350°F for 11–13 minutes, until edges are set but centers remain soft.
  12. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack and cool at least 15 minutes.

Notes

Chilling the dough is essential to prevent excessive spreading and to deepen the pumpkin and spice flavors., For added variation, try cream cheese icing on or between the cookies., Swapping light brown sugar for dark brown sugar gives a richer molasses flavor., White chocolate chips can be added for bursts of creamy sweetness., Store cookies in an airtight container at room temperature for up to 5 days., Cookie dough or baked cookies can be frozen for later enjoyment., Avoid overbaking to keep cookies soft and chewy.

Nutrition

Find it online: https://margorecipes.com/best-pumpkin-snickerdoodle-cookie-recipe-soft-and-chewy/