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Soft Chewy Pumpkin Snickerdoodle Cookies

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A streamlined, 5-ingredient recipe for soft and chewy pumpkin snickerdoodle cookies that rely on pantry staples for a cozy fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup pumpkin puree (unsweetened, canned)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes until pale and fluffy.
  3. Add the pumpkin puree to the butter mixture and mix on low speed until just combined.
  4. In a separate bowl, whisk together the flour and baking soda. Add dry ingredients to the wet mixture in two or three additions, mixing on low until just combined. Do not overmix.
  5. In a small shallow bowl, mix the coating sugar and cinnamon.
  6. Scoop dough into 1.5-inch balls and roll them in the cinnamon sugar mixture until fully coated.
  7. Place coated dough balls on baking sheets, leaving 2 inches between each for spreading.
  8. Bake for 10-12 minutes until edges are set and slightly golden but centers look soft. Rotate sheets halfway through.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Use fresh baking soda for proper rise. Do not overmix the dough to avoid tough cookies. For best texture, serve slightly warm. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, easy cookies, chewy cookies, pumpkin spice, 5-ingredient recipe

Find it online: https://lunafeast.com/soft-chewy-pumpkin-snickerdoodle-cookies-5-ingredient-easy-recipe/