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Best Chewy Pumpkin Snickerdoodle Cookies – Easy Homemade

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These chewy pumpkin snickerdoodle cookies are soft, tender, and coated in cinnamon sugar. Made with simple ingredients and ready in about 30 minutes, they’re the perfect fall treat.

Ingredients

Scale
  • ½ cup (120g) canned pumpkin puree, not pumpkin pie filling
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (28g) coconut oil, melted and slightly cooled
  • ¼ cup (60g) plain Greek yogurt, full-fat or 2%
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • ¼ cup (24g) blanched fine-ground almond flour
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • For the coating: ¼ cup (50g) granulated sugar mixed with 1½ teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Prepare the pumpkin puree: Measure out ½ cup of pumpkin puree and place it on a few layers of paper towels. Fold the towels over and gently press to absorb excess moisture. Let it sit while you prepare the other ingredients.
  3. Mix the wet ingredients: In a large bowl, combine the softened butter, melted coconut oil, and Greek yogurt. Whisk until smooth and creamy, about 30 seconds. Add the brown sugar and granulated sugar, and whisk vigorously for 1 minute until the mixture looks lighter and slightly fluffy. Add the egg and vanilla extract, and whisk until fully combined.
  4. Add the pumpkin: Whisk in the prepared pumpkin puree until smooth. The batter will be thick and a bit glossy.
  5. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  6. Fold the dry into the wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently, scraping the bottom and sides of the bowl. Stop as soon as you no longer see streaks of flour.
  7. Make the cinnamon-sugar coating: In a small shallow bowl, stir together the ¼ cup granulated sugar and 1½ teaspoons cinnamon until combined.
  8. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll around until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 9 to 11 minutes, rotating the trays halfway through. The cookies should look puffed and set around the edges but still soft and slightly underdone in the center.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.

Notes

Don’t skip blotting the pumpkin puree—excess moisture makes flat cookies. Measure flour correctly by spooning and leveling. For thicker cookies, chill the dough for 30 minutes before baking. For perfectly round cookies, use a round cookie cutter to gently swirl the edges as soon as they come out of the oven.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, easy pumpkin cookies, fall baking, cinnamon sugar cookies

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