Chewy pumpkin snickerdoodles are like the perfect autumn cookie with all the pumpkin spice flavors of fall.

These cookies are easy to make and have all the pumpkin flavor you could want. I love to have one with my coffee in the morning. They disappear fast, so make a double batch of this cookie recipe.

A stack of pumpkin snickerdooles are cooling on a wire rack.

Today, I am joining a few friends for our favorite pumpkin recipes. The one I’m making today is one that I made growing up. I love that you can use an electric mixer or just mix with a whisk and a spoon. They turn out every time! And they smell amazing!

What you will need to make pumpkin snickerdoodle cookies

All the ingredients for making pumpkin snickerdoodle cookies are measured and placed in separate containers.

Pumpkin snickerdoodle dough is in a large, round bowl with a cookie scoop on top.

Pumpkin puree
All-purpose flour
Granulated sugar
Brown sugar
Cinnamon
Vanilla extract
Baking soda
Baking powder
Salt
Butter
Pumpkin pie spice or Allspice (cloves, ground ginger, nutmeg, ground cinnamon)
Cinnamon sugar mixture for rolling dough balls before baking

Tools you will need:

Stand mixer, hand mixer, or a whisk.
Medium bowl
Small bowl
Measuring cups and spoons
Parchment paper
Cookie sheets or baking sheets
Ice cream scoop with a release
Glass to flatten cookie dough balls

Things to plan for when making these cookies

Stacks of pumpkin snickerdoodle Cookies are fresh from the oven and cooling on a wire rack.

Pumpkin spiced snickerdoodle cookies on a wire rack on the kitchen counter.

The prep time is just a few minutes, but you will need to allow the butter to cool a bit before mixing with the other ingredients. The butter does not need to get to room temperature but needs to be slightly cooled for best results.

Because this recipe calls for using melted butter, you will need to save time to refrigerate the dough before baking.

Even though the dough has been refrigerated and pressed down with a glass before baking, you want to ensure they have plenty of room on the cookie sheet.

You can use a whisk and a wooden spoon to mix the cookie dough or an electric mixer if you prefer.

Make ahead, refrigerate dough balls, and bake as needed.

Cookies have been wrapped and are ready to give to a friend. Kitchen twine and scissors are next to the cookies.

Who doesn’t love the aroma of freshly baked cookies right out of the oven? The scent of baked cookies, especially pumpkin cookies of any kind, has such a warm, cozy scent.

When I make them for my kids to take home to the city, I send them home with a little package of cookie dough balls, and all they need to do is place them on a baking sheet, flatten them with the bottom of a glass, and bake.

Chewy Pumpkin Snickerdoodles

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Pumpkin snickerdoodles are the perfect fall cookies that turn out every time you make them!

Author: annie diamond
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Yield: 18 1x

Ingredients

Scale

For the Cookie Dough:

1/2 cup white sugar
1/4 cup dark brown sugar
1/2 cup butter, melted and cooled
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

For the cookie dough balls:

1/2 cup white sugar
2 teaspoons ground cinnamon

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Instructions

Whisk the melted butter with the dark brown and white sugars.
Then add in the pumpkin puree and vanilla. Whisk or blend until combined.
Whisk the flour, salt, baking powder, baking soda, and spices in another bowl.
Combine the wet and dry ingredients.
Refrigerate the dough for at least an hour.
Using a cookie scoop with a release, make balls, roll in the cinnamon sugar, and place on a parchment-lined cookie sheet.
Flatten each cookie with the bottom of a drinking glass. (You may need to dip the bottom of the glass in some water so the cookies don’t stick).
Bake in a 350º oven for about 11 minutes.
Remove to a cooling rack.
Enjoy while still warm, or wait until completely cooled before placing in an airtight container. (They should last for about a week)

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