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5 from 10 votes

Pumpkin Spice Snickerdoodles

These soft and chewy Pumpkin Spice Snickerdoodles are made with pumpkin, spice and coated in a cinnamon sugar mixture. It's hard to have just one of these cookie!
Prep Time45 minutes
Cook Time9 minutes
Total Time54 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen
Author: Kathryn Donangelo

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small shallow bowl
  • Whisk
  • Wooden spoon
  • Paper towels
  • Small ice cream scoop
  • 2 Baking sheets
  • Silpat mat or parchment paper

Ingredients

  • 1 cup 100% canned pumpkin puree (see notes)
  • 1/2 cup unsalted butter; melted and slightly cooled
  • 1/2 cup brown sugar; packed
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 whole egg
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 tsp. pumpkin spice*
  • 1 1/2 tsp. ground cinnamon
  • 2 1/2 tsp. corn starch

Cinnamon sugar coating

  • 1/4 cup granulated sugar
  • 1 1/2 tsp. ground cinnamon

Instructions

  • Place the pumpkin puree in a small bowl and blot it down with several paper towels to remove excess moisture. You will be surprised how much water gets absorbed! Measure out 1/2 cup of pumpkin puree and set aside.
  • In a large bowl, whisk together the melted butter, sugars and vanilla until smooth. Add in the pumpkin puree and egg- whisk until no lumps remain.
  • In a medium bowl, whisk together the flour, salt, baking soda, baking powder, pumpkin pie spice, cinnamon and corn starch. Add the wet ingredients to the dry ingredients and stir by hand until cookie dough is formed. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to 3 days.
  • When ready to bake cookies, preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a shallow dish or small bowl, combine the granulated sugar and cinnamon together.
  • Use a small ice cream scoop, or portioning out 2 tablespoons of cookie dough per cookie. Roll into a ball and then roll into the cinnamon sugar mixture to coat the entire dough ball. Arrange cookies on the baking sheets and press down on the cookie with your hand as the cookies will only spread a tiny bit when baking.
  • Bake the cookies for 9-10 minutes. They will seem under baked but they will cook more as they cool. Place the baking sheets on a wire rack or cool surface to cool for a few minutes. Then remove the cookies from the baking sheet and place on wire rack to cool completely. Enjoy!

Notes

  1. Make sure to use pumpkin puree which is 100% pumpkin, not pumpkin pie mix. 
  2. *To make your own Pumpkin Pie Spice, simply combine 3 1/2 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, 1/2 tsp. ground nutmeg. This is a great spice to have around, especially during this time of year! 
  3. Store on counter: These cookies will stay fresh for up to 4 days when stored in an airtight container or on a plate tightly wrapped with plastic wrap. Make sure to store in a cooled area since they container some moisture from the pumpkin. 
    Store in the freezer: To freeze these cookies, place them in a large ziplock bag or airtight container. Cookies can be stored frozen for up to 3 months. When ready to enjoy, simply defrost on the counter for an hour or two.