Description
You’re going to love to bake these pumpkin-flavored snickerdoodle cookies in the fall! Rolled in cinnamon-sugar and baked to soft, chewy perfection, every bite is pure autumn in cookie form.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 cup plus 2 tablespoons pumpkin puree (not pumpkin pie mix)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- In a medium bowl, whisk melted butter, brown sugar and 1/2 cup granulated sugar until smooth and combined. Whisk in vanilla and pumpkin until smooth.
- In a separate large bowl, whisk flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon and pumpkin pie spice until well combined. Pour wet ingredients into dry ingredients; stir with spatula or large spoon until a very soft dough forms. Cover dough and chill 30-45 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Roll chilled dough into 16-18 balls, about 1 1/2 tablespoons each. In a small bowl, whisk remaining 1/4 cup sugar and 1/4 teaspoon cinnamon for topping. Roll each dough ball in cinnamon-sugar mixture, then transfer to lined baking sheets about 2 inches apart. Press down each dough ball to flatten slightly (they won’t spread as well if you skip this step).
- Bake cookies one sheet at a time (refrigerate second baking sheet while first baking sheet is in oven), about 10 minutes or until edges of cookies are just set. Cookies will appear very soft and under-baked, but they will set up and bake through as they cool. Cool cookies 10 minutes on baking sheet, then transfer to cooling rack to cool completely. Repeat with second baking sheet.
- Store baked and cooled cookies in airtight container at room temperature up to 3 days.
Notes
- Adapted from Sally’s Baking Addiction.
- Chilling the dough is absolutely necessary, since the dough is so soft just after mixing. If you want to make the dough ahead of time, you can cover and chill the dough in the refrigerator up to 3 days. Just be sure to bring the dough back to room temperature before shaping and baking.
- I pressed my dough balls down to about 3/4- to 1-inch tall disks before baking. If some cookies didn’t spread as much as I’d like in the oven, I pressed them down after baking.
- Use leftover canned pumpkin to make Pumpkin Challah, Pumpkin Pie Brioche Rolls or Pumpkin Chai Doughnut Muffins — or freeze in a resealable freezer bag and use later to make more cookies!