These Chewy Pumpkin Snickerdoodle Cookies include pumpkin puree and pumpkin spice to create the delicious pumpkin flavor. The cookies are soft and chewy and rolled in sugar, cinnamon and pumpkin spice making this snickerdoodle pumpkin cookie recipe a perfect fall dessert.

I absolutely love the smell of pumpkin recipes baking in my house in the fall. It makes my house smell so good, and it gets me excited for fall.

I always make sure to have plenty of pumpkin puree in my house during the holiday months when I am baking all the delicious pumpkin recipes. And I make sure to have pumpkin spice too since there are many pumpkin recipes that call for it.

The other day, I decided to make these pumpkin snickerdoodle cookies, and they are soft and chewy. My family and friends who tried them loved them so much that they kept grabbing more cookies out of the container.

The pumpkin spice snickerdoodle cookies don’t have too strong of a pumpkin flavor. You can tell they have a slight hint of pumpkin puree and pumpkin spice in them. The cookies combined with all of the ingredients taste delicious.

Here are questions that people have asked about snickerdoodle cookies:

What are Snickerdoodle Pumpkin Cookies?

Snickerdoodle pumpkin cookies are the perfect fall cookie that have pumpkin puree and pumpkin spice in them to create the delicious pumpkin flavor. And the cookies are an easy dessert to take to Halloween and Thanksgiving gatherings.

How Do You Make Chewy Pumpkin Snickerdoodles?

Here is how to make this chewy snickerdoodle pumpkin cookie recipe.

Using an electric mixer, cream the butter until smooth.

Add in the pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt and baking powder. Mix until well combined.

Add in the egg and mix well. Then add in the flour and mix well until combined.

Cover the bowl with plastic wrap and place the cookie dough in the fridge for at least 1 hour to chill.

Note: The chilling of the dough helps prevent the cookies from going flat.

After the dough has chilled, scoop about 1 Tablespoon of dough and form them into 1 inch balls.

Roll the dough balls into the sugar, pumpkin spice and cinnamon coating, then place on a baking sheet lined with parchment paper.

Bake at 350 degrees for 10-12 minutes.

Remove the pumpkin spice snickerdoodle cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a cooling rack.

How Long Do You Chill Pumpkin Snickerdoodles?

It’s best to chill the pumpkin snickerdoodle cookie dough in the fridge for at least 1 hour before forming them into balls to bake. The chilling of the dough helps prevent the cookies from going flat.

What Kind of Cookies are Snickerdoodles Made Out of?

If you want to try a regular snickerdoodle cookie recipe, head over here for the best soft and chewy snickerdoodle cookie recipe.

Snickerdoodles are a type of cookie that are rolled in a cinnamon and sugar mixture. Their ingredients usually include butter, sugar, eggs, flour, baking powder, salt and cinnamon.

After being baked, they are characterized with cracked surfaces on top and can be crisp or soft depending on the ingredients used.

How Long Do You Bake Snickerdoodles in the Oven?

For this snickerdoodle cookie recipe, you take one Tablespoon of dough and form them into one-inch balls, then bake the cookies at 350 degrees for 10-12 minutes.

However, baking time depends on the size of the dough ball and could vary anywhere between 8-13 minutes.

Are Pumpkin Snickerdoodles Easy to Make?

Yes, pumpkin snickerdoodles are easy to make. There are just a few different ingredients that you would add to the cookies, such as pumpkin puree and pumpkin spice, compared to the classic snickerdoodle cookies.

What’s the Best Way to Make Pumpkin Cookies?

If you want to make more of a classic pumpkin cookie, then you’ll love this Pumpkin Chocolate Chip Cookies recipe.

Here is the chewy pumpkin snickerdoodle cookies recipe:

Chewy Pumpkin Snickerdoodle Cookies

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Refrigerate 1

Total Time 1 20

Course Dessert

Servings 40 cookies

Ingredients

1 cup butter, softened
1/2 cup canned pumpkin puree
1 1/2 cups granulated sugar
2 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1 egg
2 2/3 cups all-purpose flour
CINNAMON SUGAR COATING:
1/2 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Instructions

Using an electric mixer, cream the butter until smooth.
Add in pumpkin puree, sugar, vanilla, pumpkin pie spice, cinnamon, salt and baking powder. Mix until well combined. Add in egg and mix well.
Add in flour and mix well until combined.
Cover the bowl with plastic wrap and place cookie dough in fridge for at least 1 hour to chill. Note: The chilling of the dough helps prevent the cookies from going flat.
After the dough has chilled, scoop about 1 Tablespoon of dough and form into 1 inch balls.
Roll the dough balls into the sugar, pumpkin spice and cinnamon coating, then place on a baking sheet lined with parchment paper.
Bake at 350 degrees for 10-12 minutes.
Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a cooling rack.