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Charis

Pumpkin Snickerdoodle Cookies

Soft, chewy cookies infused with pumpkin and coated in cinnamon sugar; the perfect cozy treat for fall.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup canned pumpkin puree
  • 1 cup melted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tbsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tbsp ground cinnamon
  • Pinch of salt
  • 3 cups all-purpose flour
For coating:
  • 4 tbsp sugar + 1 tsp cinnamon

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla. Stir until fully combined.
  3. Combine the Dry Ingredients: In a separate bowl, whisk flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Form the Dough: Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Chill for 30 minutes if the dough is sticky.
  5. Shape and Coat: Scoop dough into small balls (about 1 ½ tablespoons each). Roll each ball in the cinnamon-sugar coating.
  6. Bake: Arrange on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until edges are set and centers are soft.
  7. Cool: Let cool on the baking sheet for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.

Notes

  • Toddler-Friendly Version: Skip the cinnamon-sugar coating or roll in finely crushed oats instead for less sugar.
  • For Crispier Cookies: Bake an extra 2 minutes and let them cool completely on the tray.
  • Storage Tip: Place a slice of bread in your cookie container to keep them soft longer.