Print

Chewy Pumpkin Snickerdoodle Cookies – Easy Light & Delicious Recipe

Chewy Pumpkin Snickerdoodle Cookies - featured image
Print Recipe

Soft, chewy pumpkin snickerdoodle cookies made with coconut oil and Greek yogurt for a lighter twist. Perfect for fall gatherings or late-night cravings.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons coconut oil, melted
  • ¼ cup Greek yogurt (60g)
  • ¾ cup brown sugar, packed (150g)
  • ¼ cup granulated sugar (50g)
  • ½ cup pumpkin puree (120g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon-sugar coating:
  • 3 tablespoons granulated sugar
  • 1 tablespoon cinnamon

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.
  3. In a separate medium bowl, beat melted butter, melted coconut oil, Greek yogurt, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla; mix until fully incorporated.
  4. Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
  5. In a small bowl, stir together 3 tablespoons granulated sugar and 1 tablespoon cinnamon for coating.
  6. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 9-11 minutes, until edges are set and centers still look slightly puffy. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chewy cookies, use dark brown sugar and bake for 9 minutes. Pat pumpkin puree with a paper towel to remove excess moisture. Chilling dough for 15-20 minutes before baking yields thicker cookies. Store in an airtight container at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, easy pumpkin cookies, light pumpkin cookies, fall cookies

Find it online: https://sparklechew.com/chewy-pumpkin-snickerdoodle-cookies-easy-light-and-delicious-recipe/