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
- ½ cup (1 stick) butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ 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:
- ½ 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!