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Best Kid-Approved Pumpkin Spice Snickerdoodles – Easy & Chewy

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Soft, chewy pumpkin spice snickerdoodles rolled in cinnamon sugar. Made in one bowl with no mixer, real pumpkin puree, and just 10 minutes of baking time. The cookie that converts pumpkin skeptics.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar (for dough)
  • ½ cup packed light brown sugar
  • ⅓ cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a separate medium bowl, whisk together melted butter (cooled slightly), ½ cup granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula or wooden spoon just until no streaks of flour remain. Dough will be soft and slightly sticky.
  5. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons cinnamon for the coating.
  6. Using a 1.5-tablespoon cookie scoop or spoon, form dough into 1.5-inch balls. Roll each ball in cinnamon-sugar mixture to coat completely. Place 2 inches apart on prepared baking sheets.
  7. Bake one sheet at a time on the middle rack for 10-12 minutes. For chewy cookies, bake 10 minutes (centers will look soft and slightly underdone). For crisper cookies, bake 12 minutes.
  8. Let cookies rest on baking sheet for 5 minutes (they are fragile when hot). Transfer to a wire rack to cool completely. Centers will continue to set as they cool.
  9. Repeat with remaining dough. If using one baking sheet, let it cool completely between batches.

Notes

Don’t overdo the pumpkin—stick to ⅓ cup. Measure flour by spooning and leveling. Let melted butter cool before adding egg to avoid scrambling. Don’t skip cream of tartar—it gives the signature tang and chewy texture. Bake from room temperature dough; if refrigerated, let sit 15 minutes before scooping. Rotate pan halfway through baking. Underbake slightly for chewy cookies. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze raw dough balls for up to 3 months (bake frozen dough balls with 2-3 extra minutes).

Nutrition

Keywords: pumpkin spice snickerdoodles, easy pumpkin cookies, chewy snickerdoodles, kid-approved cookies, fall baking, one bowl cookies, no mixer cookies

Find it online: https://lolaspoon.com/best-kid-approved-pumpkin-spice-snickerdoodles-easy-and-chewy/