Pumpkin snickerdoodle cookies are the ultimate fall indulgence! These sweet little treats are filled with fall flavors and super easy to make. You’ll definitely want to make a few batches of these cookies this fall!
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
- Take dough of out fridge. Preheat oven to 350 degrees.
- Mix together remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Roll about 1.5 tablespoons of dough into a ball, then coat in cinnamon sugar. Be generous! Repeat with the rest of the dough.
- Spread out on cookie sheet. Lightly press down to flatten ball as the cookies will spread slightly.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked but will continue cooking enough as they cool. Allow cookies to cool on baking sheet for at least 10 minutes. The longer they cool the softer and chewier they will be!
Chill time is NOT included. Chilling the dough is mandatory for at least 30 minutes. Dough can be chilled for up to 3 days.