Feeding The Farmer
Soft & Chewy Pumpkin Snickerdoodle Cookies

Soft, chewy pumpkin cookies with buttery centers, slightly crisp edges, warm fall spices, and a delicious cinnamon-sugar coating!

Prep Time: 15 minutes
Chill Time: 30–45 minutes
Bake Time: 10–12 minutes
Yield: 22–24 cookies
Oven Temperature: 350°F

Ingredients

Pumpkin Cookie Dough

● ¾ cup unsalted butter, melted and slightly cooled

● ¾ cup brown sugar, packed

● ¼ cup granulated sugar

● ⅓ cup pumpkin purée (not pumpkin pie filling)

● 1 large egg yolk

● 2 teaspoons vanilla extract

● 2¼ cups all-purpose flour (270 g)

● 1 teaspoon baking soda

● 1½ teaspoons pumpkin pie spice

● ½ teaspoon ground cinnamon

● ¾ teaspoon salt

Cinnamon-Sugar Coating

● ¼ cup granulated sugar

● 1½ teaspoons ground cinnamon

● ¼ teaspoon pumpkin pie spice (optional)

Instructions

1. Blot the pumpkin: Spread pumpkin purée onto a paper towel-lined plate. Gently blot with additional paper towels to remove excess moisture. This helps create chewy cookies instead of cakey ones.

2. Mix butter and sugars: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.

3. Add wet ingredients: Mix in the blotted pumpkin purée, egg yolk, and vanilla extract until combined.

4. Add dry ingredients: In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually fold into the wet ingredients until just combined. Do not overmix.

5. Chill dough: Refrigerate dough for 30–45 minutes, until firm enough to scoop and roll.

6. Prepare cinnamon sugar: In a small bowl, mix granulated sugar, cinnamon, and optional pumpkin pie spice.

7. Roll cookies: Preheat oven to 350°F. Scoop dough into approximately 1½-tablespoon portions. Roll into balls, then coat generously in cinnamon sugar. Place 2 inches apart on parchment-lined baking sheets. Gently flatten each ball slightly.

8. Bake: Bake for 10–12 minutes, until edges are set but centers still appear slightly soft.

9. Cool: Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Tips for Perfect Soft & Chewy Cookies

● Blot the pumpkin: Removing excess moisture is the secret to preventing fluffy, cakey cookies.

● Use melted butter: Creates a richer, denser, chewier texture.

● Use only an egg yolk: Helps keep the cookies tender without adding too much moisture.

● Don’t overmix: Mix just until the flour disappears.

● Don’t overbake: Cookies should look slightly underdone in the centers when removed from the oven.

● Let them cool: The cookies will continue setting on the warm baking sheet.

Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.