Description
These Pumpkin Snickerdoodle Cookies are a perfect autumn treat combining the warm flavors of pumpkin and traditional cinnamon sugar coating. Soft, chewy, and slightly gooey in the center, these cookies are made with pumpkin puree, pumpkin pie spice, and instant vanilla pudding mix for a moist texture and rich taste. Ideal for fall celebrations or a cozy dessert, they bring a festive twist to the classic snickerdoodle.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (227g, softened)
- 1¼ cup dark brown sugar (250g, packed)
- 1 cup granulated sugar (200g)
- 1 teaspoon salt
- ¾ cup 100% pumpkin puree (175-200g), drained to about 100-115g
- 2 large eggs (room temperature)
- 1 tablespoon vanilla bean paste
- 4 cups all-purpose flour (520g, spooned and leveled)
- 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared)
- 2 tablespoons powdered milk (10g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Extra Cinnamon Sugar for Dipping
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to keep the cookies from sticking.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 minutes, scraping down the bowl midway to ensure even mixing.
- Drain Pumpkin Puree: Place the pumpkin puree on layers of paper towels and press gently to squeeze out excess moisture, replacing towels as needed. You should have about 100-115 grams of drained pumpkin.
- Add Pumpkin to Mixer: Add the drained pumpkin puree to the butter and sugar mixture, mixing until fully incorporated and smooth.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing after each until the yolk is just streaky throughout. Then add the vanilla bean paste and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, ground cinnamon, and baking soda.
- Mix Dry Ingredients Into Wet: With the mixer on low speed, gradually add the dry ingredients a cup at a time. Use a flour shield if available to prevent mess. Once all flour is added, increase speed to medium and mix just until combined, then fold any remaining flour into the dough with a spatula.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix ¼ cup granulated sugar with ¾ teaspoon cinnamon and ¾ teaspoon pumpkin pie spice. Set aside.
- Scoop and Roll Dough Balls: Using a large #16 cookie scoop (about 2.5 ounces), scoop dough, roll into balls with your hands, then coat each ball in the cinnamon sugar mixture. Discard leftover cinnamon sugar after coating all balls.
- Arrange Cookies on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart. For chewier cookies, gently press each ball with your palm to about ¾-inch thickness.
- Bake Cookies: Bake one sheet at a time for 11 to 13 minutes until the edges are set but the center remains slightly gooey.
- Prepare Extra Cinnamon Sugar: While baking, mix an additional ¼ cup granulated sugar with ¾ teaspoon cinnamon and ¾ teaspoon pumpkin pie spice in a small bowl for dipping.
- Dip and Cool Cookies: Remove cookies from the oven and let cool on the baking sheet for 5 minutes. Then dip each warm cookie into the extra cinnamon sugar mixture and transfer to a wire rack to cool completely.
Notes
- Use a stand mixer with a paddle attachment for easier mixing, especially since the dough is dense.
- Draining the pumpkin puree is essential to prevent soggy cookies.
- The instant vanilla pudding mix adds moisture and tenderness to the cookies.
- If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves to approximate.
- The cookies will have a soft, slightly gooey center when baked at 11-13 minutes; bake longer for a firmer texture.
- Rolling the dough balls in cinnamon sugar before and after baking enhances the classic snickerdoodle flavor with a festive seasonal twist.
