Description
Pumpkin Snickerdoodles are soft, chewy cookies with crisp edges, coated in cinnamon sugar and spiced with pumpkin puree and pumpkin pie spice. Quick to make and perfectly cozy, they’re the ultimate fall cookie for parties, potlucks, or just pairing with a warm drink.
Ingredients
For the Cookies:
½ cup salted butter, softened
½ cup margarine, softened
1 ¼ cups sugar
1 large egg
2 tbsp pumpkin puree
2 tbsp light corn syrup
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
Pumpkin Spice-Sugar Coating:
¼ cup sugar
1 heaping tsp pumpkin pie spice
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Beat butter, margarine, and sugar until light and fluffy.
Add egg, pumpkin puree, corn syrup, and vanilla. Blend until smooth.
Stir in flour, baking soda, and salt until dough comes together.
Scoop about 2 ½ tablespoons of dough and roll into balls.
Coat dough balls in pumpkin spice-sugar mixture.
Place on baking sheet with space between. Bake 11–13 minutes, until edges are set and centers remain soft.
Let rest on pan for 5 minutes, then transfer to wire rack to cool.
Notes
Do not overbake; cookies firm up as they cool.
Chill dough for 20 minutes if it feels sticky.
Use a cookie scoop for even sizes.
For thicker cookies, bake for 10 minutes and let set on the pan.
Store with a slice of bread in the container to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 11–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American