Chewy Pumpkin Spice Snickerdoodle Cookies
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This is an easy, no mixer required, small batch recipe for chewy pumpkin spice snickerdoodle cookies. Adapted from my original small batch snickerdoodles, these pumpkin cookies are soft, chewy, and full of pumpkin, pumpkin spice, and buttery butterscotch chips!
A simple sentence to describe this small batch of pumpkin snickerdoodle cookies: caramelized edges, chewy centers, and fall and holiday flavors. Oh, and add an easy recipe that does not require a hand mixer or stand mixer. Win. Win.
I love any small batch pumpkin recipe – like my viral cinnamon swirl small batch pumpkin bread, pumpkin chocolate cookie bars, and even pumpkin for breakfast with the pumpkin streusel coffee cake. And now, these super chewy cinnamon sugar pumpkin cookies!
Chewy Pumpkin Spice Snickerdoodle Cookies Highlights
- Soft and Chewy – Melted butter, brown sugar, and pumpkin combine to make these pumpkin snickerdoodles super chewy.
- No Mixer Needed – This is an easy small batch cookie recipe that can be made with a whisk – no stand mixer needed!
- Pumpkin + Pumpkin Spice – For ultimate pumpkin flavor, blotted pumpkin delivers pure pumpkin flavor and pumpkin pie spice highlights the flavor.
- Cinnamon Sugar – Cinnamon sugar is key in a snickerdoodle, and a generous roll through the spiced sugar is a must!
- Signature Snickerdoodles Tang – Cream of tartar does double duty in these cookies; it gives the cookies their classic tang, and contributes to the chewy texture.
How To Make Pumpkin Spice Snickerdoodles
1. Blot The Pumpkin
Before you start to make the cookies, blot the pumpkin with paper towels to remove excess moisture. The blotted pumpkin will be thick, and this is key to making the cookies chewy.
I like to fold a half-sheet of paper towel in half, set it on a plate, put the pumpkin on top, then take another half-sheet and blot the top. You’ll probably need to do this 2 to 3 times to get the 3 tablespoons needed for the recipe.
2. Mix The Dry Ingredients
Whisk together the flour, baking soda, salt, cream of tartar, and spices.
3. Mix The Wet Ingredients
In another mixing bowl, mix the butter, sugars, egg yolk, and vanilla until incorporated. Then stir in the blotted pumpkin until smooth.
4. Combine The Wet And Dry Ingredients
Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Then fold in the butterscotch chips.
Tip! For intense butterscotch flavor and distribution, roughly chop the butterscotch chips!
5. Roll through Cinnamon Sugar And Bake
Scoop and roll the cookie dough into balls. Then roll the cookie balls through the cinnamon sugar. Bake the cookies for about 10 to 12 minutes and cool before devouring!
Chewy Pumpkin Spice Snickerdoodle Cookies
Ingredients
- 5 tablespoons (75 g) pure canned pumpkin (blotted to 3 tablespoons)
- ¾ cup (93.75 g) all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- ¼ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup (56.75 g) unsalted butter, melted and cooled slightly
- 2 tablespoons (24 g) brown sugar, light or dark
- ¼ cup (50 g) organic cane sugar (or granulated sugar)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons butterscotch chips (optional)
- 2 tablespoons Cinnamon Sugar
Instructions
- Blot the pumpkin to remove excess moisture – Fold a half-sheet of paper towel in half and place on a small plate. Add the pumpkin puree to the paper towel. Take another half-sheet of paper towel, fold in half, and press on top of the pumpkin to remove moisture. Repeat 2 to 3 times with another half-sheet of paper towel, until you have 3 tablespoons of pumpkin. The blotted pumpkin will have a thick, clay-like texture.5 tablespoons pure canned pumpkin
- In a small mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon.3/4 cup all-purpose flour, 1/8 teaspoon baking soda, 1/8 teaspoon cream of tartar, 1/4 teaspoon salt, 3/4 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- In a medium mixing bowl, add the melted butter, both sugars, egg yolk, and vanilla extract. Whisk to combine. Then add the blotted pumpkin and whisk until smooth.1/4 cup unsalted butter, melted and cooled slightly, 2 tablespoons brown sugar, light or dark, 1/4 cup organic cane sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Stir in the butterscotch chips. Note – You can leave the butterscotch chips whole, or chop them into pieces. Cover and chill the dough for at least 30 minutes.3 tablespoons butterscotch chips
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Add the cinnamon sugar to a shallow dish. To make cinnamon sugar, a good ratio is 1 teaspoon cinnamon to every 1 tablespoon of sugar.
- Use a medium cookie scoop to evenly scoop 12 cookies. Roll each into a ball, then roll generously through the cinnamon sugar. Place the cookies at least 2 inches apart on the baking sheets – 6 on each sheet. One baking sheet at a time (refrigerate the other while the first batch bakes), bake for 10 to 12 minutes or until the edges of the cookies are set – the centers will still look soft. Note – I recommend baking one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans..2 tablespoons Cinnamon Sugar
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer to the rack to cool completely. The cookies can be covered and stored at room temperature for 5 to 7 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend 2 egg yolks if doubling the recipe.
- Yield – The number of cookies you yield from the recipe will depend on the size cookie scoop you use.
- Blotting the Pumpkin – It is important to blot the pumpkin; otherwise, the moisture from the pumpkin will change the texture of the cookies. I recommend Libby’s pumpkin because it contains less moisture than other brands.
- Make Ahead – The dough can be made and refrigerated for up to 3 days.
- Storage – Store the cookies covered at room temperature for 5 to 7 days.
- Freezing – Baked cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature. The cookie dough can also be frozen. Chill the dough, scoop, and roll into balls (not through cinnamon sugar), and place in a freezer bag. Thaw in the refrigerator, then roll through cinnamon sugar and bake.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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