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Soft and chewy pumpkin spice cookies rolled in cinnamon sugar for a fall-inspired, snickerdoodle-like experience with warm spices and a lightly crisp coating.

  • Total Time: 2 hours 30 minutes
  • Yield: About 30 cookies 1x

Ingredients

Scale
  • 1/2 cup pumpkin puree (120 ml), blotted to remove excess moisture
  • 2 1/2 cups all-purpose flour (312 grams), spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar (optional)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup unsalted butter (168 grams), softened to room temperature
  • 3/4 cup packed brown sugar (158 grams), light or dark
  • 3/4 cup granulated sugar (150 grams) (reduce to 1/2 cup for less sweet)
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 teaspoons cinnamon (for coating)

Instructions

  1. Blot the pumpkin puree with a paper towel to remove excess moisture and set aside.
  2. Whisk together the flour, cornstarch, cream of tartar (if using), baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ground cloves in a bowl and set aside.
  3. In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until fluffy but not melted.
  4. Beat in the blotted pumpkin puree, egg yolk only, and vanilla extract until combined.
  5. Gradually mix the dry ingredient mixture into the wet ingredients until a thick dough forms that is not overly sticky.
  6. Cover the dough with cling film and refrigerate for at least 2 hours or up to 2 days to chill.
  7. Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
  8. Mix 1/4 cup granulated sugar with 1 1/2 teaspoons cinnamon in a shallow bowl to make the coating.
  9. Scoop 1 to 1 1/2 tablespoons of dough, roll into a ball, then roll in the cinnamon sugar coating.
  10. Place coated dough balls about 2 inches (5 cm) apart on the prepared baking sheets.
  11. Bake one sheet at a time in the middle of the oven for 9 to 12 minutes until the tops look set.
  12. Remove from oven and let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for best results., Blotting pumpkin puree reduces excess moisture to keep cookies chewy rather than cakey., Cream of tartar is optional but helps replicate a snickerdoodle texture., Butter should be softened but not melted for proper creaming with sugars., Measuring flour by spooning and leveling prevents dry dough., Chilling dough is essential to prevent cookies from spreading too thin., Cookies are best cooled on the baking sheet to prevent crumbling while hot., Dough balls can be frozen after coating for up to 2 months; bake directly from frozen adding 1-2 extra minutes., Store baked cookies in an airtight container at room temperature for up to 4 days with parchment between layers to prevent sticking., Spice blend can be substituted with 2 1/2 teaspoons pumpkin pie spice, keeping the cinnamon in the coating as is.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: 131 calories per cookie
  • Fat: 5 grams per cookie
  • Carbohydrates: 21 grams per cookie
  • Protein: 1 gram per cookie