Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!
So I did a thing.
I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry
To be honest, I’m over this whole summer business. I am beyond ready for fall!
Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.
And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.
So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer! I know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.
If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂
So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?
A few notes about this recipe…
- This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
- Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
- Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.
Now if you’ll excuse me, I have an anorak to try on.
*adapted from my Ultimate Chocolate Chip Cookies recipe
The Best Soft & Chewy Pumpkin Snickerdoodles
- 1/2 cup (1 stick) butter melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree NOT pumpkin pie filling!
- 1 tsp cinnamon
- 1-2 tsp pumpkin pie spice depending on how spicy you like them
- 2 tsp cornstarch
- 1 tsp soda
- 2 cups all-purpose flour
- FOR ROLLING:
- 1/2 cup sugar
- 3 tsp cinnamon
- In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
- Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
- Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
- Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.
These cookies are so plush and fabulous, and I cannot wait for you to try them!
Have a super sweet day!
These look delicious! I was wondering how big these cookies spread out/what size cookie scoop did you use? I’ve tried other recipes before and have been disappointed as to how small the cookies end up being.
Thanks for your help!
Hi Steph! For these cookies, I used a 2 oz cookie scoop, which is 1/4th cup. You can always make them smaller or larger to suit your preferences; just adjust the baking time as needed.
Can I sub the butter for oil since it calls for melted butter? Thanks.
Hi there, I have not tried this with oil, but you can definitely try it! If it works, let me know!
I use margarin, it works perfectly. Or if you’re familiar with the brand Earth Balance, they have a stick butter that is dairy free.
Have you used pumpkin pie filling? If so what’s the difference? Thanks
Hi Joan, I do not recommend using pumpkin pie filling in place of the pumpkin puree because the pie filling has other ingredients in it which would interfere with the rest of the snickerdoodle recipe.
Michelle B says
These cookies came out perfectly! They are absolutely delicious. Thanks for the recipe!
Michelle, so happy they were a success!
Mine turned out okay, but I think they needed salt. Thanks for the recipe!
Agreed. They need 1/2 tsp. salt. Otherwise… YUM!
If you use salted butter, they shouldn’t need salt.
Eh….was quite disappointed with these. I found they had no pumpkin flavor at all; in fact the main flavor comes from the cinnamon sugar sprinkled on after baking. I put in 1 1/2 tsp of the pumpkin pie spice cuz I like them spicy, but really didn’t do much. I’m going to try tweaking this if I try again, but really want more pumpkin flavor
So sorry you didn’t enjoy them, Kim! I’ll try the recipe again to see if I can’t tweak it also.
I did not care for these at all. The comments are correct — they need a good 1/2 tsp. of salt and more flavor development.
The cinnamon sugar mix at the end could be halved to 1/4 cup of sugar to avoid wasting a lot.
Sorry you didn’t care for them, Mary! I’ll rework the recipe!
The recipe as written is pretty unmemorable.
I added half a cup of toffee chips and half a cup of caramel pieces, and the end result was delicious.
Glad you enjoyed it with your additions! Sounds delicious. I have updated the recipe itself to something a little more pumpkin-y in another post.
Hi Hayley can I leave the dough in the fridge overnight? I’m going to try it and see.
Hi Megan, you certainly can! Just let it soften somewhat closer to room temperature before rolling into balls and baking because it will be very stiff.
Wow, I’m not sure what the negativity is about, on this recipe. I just made them, and used unsalted butter — what I had on hand — and these turned out BEAUTIFULLY! I kept to a strict 8 minutes, not including the time it took to rotate the sheets (which i almost never do when a recipe so instructs, but these are snickerdoodles, and can be finicky as to how they bake on the outside). My favorite eating time is about 3-4 minutes after baking, when they seem barely cooked on the inside. Thats the chewy part, which is another classic trait of a snickerdoodle! I think these are the perfect “snick” recipe, and I will make these every fall from now on as my go-to. Thanks, Hayley, for starting this tradition in my home; every Grammy needs that perfect. cookie recipe! Married 33 years and I still love finding new go-to recipes!!
My husband, who is a snickerdoodle fanatic said never make another recipe again! We all loved them! I did throw some pumpkin pie spice in Cinnamon sugar but otherwise made them as instructed. Oh and I pressed them just a little on the pan before baking. They do not scream pumpkin but they are delicious!
Glad you enjoyed them, Mary! And wow, high praise from your snickerdoodle loving hubby!