Soft and Chewy Pumpkin Snickerdoodles

Pumpkin snickerdoodles cookies on a baking sheet.

Soft and Chewy Pumpkin Snickerdoodles

These soft and chewy pumpkin snickerdoodles are made with melted butter and pumpkin pie spice, then rolled in cinnamon sugar. No eggs and no mixer needed.

Course Dessert

Cuisine American

Keyword pumpkin snickerdoodle cookies, pumpkin snickerdoodle recipe, pumpkin snickerdoodles, pumpkin spice snickerdoodles, snickerdoodles without cream of tarter, soft pumpkin snickerdoodles,

Prep Time 10

Cook Time 14

Chill Time 1

Total Time 1 24

Servings cookies

Calories 172kcal

Author Wendie Williams

Ingredients

1/2 cup butter melted
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup pumpkin puree
1/2 teaspoon vanilla
1 1/3 cups all purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon Cream of tartar
1/2 teaspoon salt

Sugar Coating

3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

In a large bowl, add the melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla and whisk until combined.
In a medium bowl add the flour, pumpkin spice, baking soda, cream of tartar and salt and whisk until combined.
Whisk the dry ingredients into the wet until incorporated. Chill for 1 hour in the refrigerator.
Preheat the oven to 350 degrees line a baking sheet with parchment paper
In a small bowl whisk together the granulated sugar and cinnamon.
Scoop the dough into 2 inch balls and roll them into smooth balls then toss them into the sugar coating and place on the baking sheet.
Bake for 14-15 minutes.
Remove from the oven and let cool on the baking sheet

Notes

Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

You can make the cookie dough and chill it in the refrigerator for up to 3 days.

Nutrition