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Pumpkin Snickerdoodle Cookies

Soft, chewy, warmly spiced pumpkin cookies rolled in cinnamon sugar. No eggs, no mixer, just 30 minutes of chill time. Optional white chocolate chips add creamy pockets of sweetness throughout. Better on day two — if they last that long.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin snickerdoodle dough:
  • 1/2 cup 113g unsalted butter, melted and slightly cooled
  • 1/4 cup 50g packed light or dark brown sugar
  • 1/2 cup 100g granulated sugar
  • 1 tsp pure vanilla extract
  • 6 tbsp 86g pure pumpkin puree, blotted and measured after blotting
  • 1 and 1/2 cups 188g all-purpose flour, spooned and leveled
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup 90g white chocolate chips, optional
Cinnamon sugar coating:
  • 1/2 cup 100g granulated sugar
  • 1 tsp ground cinnamon

Method
 

  1. Blot pumpkin puree with paper towels, pressing and replacing until it is darker, denser, and paper towels come away mostly dry. Measure 6 tbsp after blotting.
  2. Mix cinnamon sugar coating in a small shallow bowl. Set aside.
  3. In a medium bowl, whisk melted butter, both sugars, vanilla, and blotted pumpkin until smooth.
  4. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.
  5. Pour wet into dry and stir until just combined. Fold in white chocolate chips if using. Dough will be very soft.
  6. Cover and refrigerate at least 30 minutes.
  7. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment.
  8. Scoop 1 and 1/2 tbsp portions, roll into balls, then roll each ball generously in cinnamon sugar coating. Place 3 inches apart on baking sheets. Slightly flatten each with the back of a spoon.
  9. Bake 11 to 12 minutes until edges are set. Centers will look soft — correct.
  10. Cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Best on day two.

Notes

  • Storage: keep in an airtight container at room temperature up to 1 week.
  • Freezing: baked cookies freeze well up to 3 months. Freeze unbaked dough balls without the cinnamon sugar coating. When ready to bake, thaw 30 minutes, roll in coating, and bake.
  • Make ahead: dough keeps in the fridge up to 3 days. Let sit at room temperature 15 to 30 minutes before scooping if very cold.
  • Pumpkin pie spice substitute: use 1/4 tsp each ground ginger, nutmeg, cloves, and allspice — keep the 1 and 1/2 tsp cinnamon.
  • Do not use pumpkin pie filling — pure pumpkin puree only, measured after blotting.
  • Do not add eggs — the recipe is correct as written.