From the CannaFuse kitchen
Infused Chewy Pumpkin Snickerdoodles
Soft, chewy pumpkin snickerdoodles rolled in cinnamon sugar. Includes a regular-butter variation, freezer instructions, and tips for a batch of 24 cookies.
Recipe card
Infused Chewy Pumpkin Snickerdoodles
Soft, chewy pumpkin cookies rolled in cinnamon sugar, with Kristine’s full instructions below.
24 cookies · Prep: 15 minutes · Chill: 30–45 minutes · Bake: approximately 10 minutes · Oven: 350°F (175°C)
Ingredients
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Pumpkin Snickerdoodle Cookie Dough
Cinnamon-Sugar Coating
Equipment
- Oven
- Measuring cups and spoons
- Fine-mesh sieve or strainer, optional
- Paper towels
- Large mixing bowl, a second mixing bowl, and a small coating bowl
- Whisk and mixing spoon
- Cover for chilling the dough
- Cookie scoop
- Kitchen scale, optional for equal portions
- Baking sheet and parchment paper
- Flat-bottomed glass or measuring cup
- Cooling rack
Method
- Remove Excess Moisture from the Pumpkin
- Cream the Butter, Infused Oil, and Sugars
- Combine the Dry Ingredients
- Chill the Dough
- Portion Your Cookies
- Roll in Cinnamon Sugar
- Flatten Your Cookies
- Bake
- Cool and Enjoy
Each step links to Kristine’s full instructions and step checklist below.
Before you start
Keep the combined butter and infused oil at ½ cup (8 tablespoons total). For the regular version, use ½ cup unsalted butter and leave out the infused oil.
Read the existing infusion notes before you begin, then follow the full step-by-step instructions.
Check off ingredients and steps as you go. Recipe image is an illustration.
Soft, Chewy Pumpkin Cookies Rolled in Cinnamon Sugar — Perfect for Homemade Edibles!
A delicious fall-inspired edible recipe that's easy to portion, freeze, and bake fresh whenever you want!
There's just something about pumpkin spice and fresh-baked cookies that makes fall feel complete. These infused pumpkin snickerdoodles are soft, chewy, perfectly spiced, and rolled in a delicious cinnamon-sugar coating.
And unlike a lot of pumpkin cookies, these are actually chewy instead of cakey!
One of the biggest challenges with baking pumpkin cookies is getting the texture right. Pumpkin purée contains a lot of moisture, which can leave you with something closer to a little pumpkin cake than a traditional cookie. I've found that removing some of that moisture before mixing the dough makes a huge difference.
This has become one of my favorite recipes for homemade infused edibles because the dough is easy to portion into 24 consistent servings, and it freezes beautifully.
I love being able to make a batch, freeze the extra dough, and pull out just a few cookies whenever I want something freshly baked.
Whether you're making these for yourself or preparing a batch to have on hand, they're a delicious way to enjoy your homemade infusion.
Want Regular Pumpkin Snickerdoodles? Just Leave Out the Infusion!
Even though this recipe was developed with infused edibles in mind, it's also a fantastic regular pumpkin snickerdoodle recipe.
I actually like to make two separate batches at home: one regular batch for my kids and one infused batch for myself.
Sometimes I want to enjoy more than just one or two cookies, but that doesn't mean I want to increase my edible dose! Having both versions means I can enjoy an infused cookie and still have another regular cookie just because they're delicious.
To make regular pumpkin snickerdoodles, simply leave out the infused oil and use ½ cup of regular unsalted butter instead.
No other changes are needed!
Just make sure your infused and non-infused batches are clearly labeled and stored separately.
Why You'll Love These Infused Pumpkin Snickerdoodles
- Soft and chewy, not cakey. Removing excess moisture from the pumpkin helps create a denser, chewier cookie.
- Perfect for homemade infusions. Easily incorporate your preferred infused oil while maintaining the recipe's total fat content.
- Consistent servings. Portion the dough into 24 equally sized cookies to make calculating potency easier.
- Freezer-friendly. Freeze individual dough portions and bake only what you need.
- Fresh-baked cookies anytime. No need to bake the entire batch at once!
- Delicious without infusion. Simply substitute regular butter for the infused oil.
Infused Chewy Pumpkin Snickerdoodle Recipe
- Yield
- 24 cookies
- Prep Time
- 15 minutes
- Chill Time
- 30–45 minutes
- Bake Time
- Approximately 10 minutes
- Oven Temperature
- 350°F (175°C)
- Freezer-Friendly
- Yes
See the ingredient checklist and equipment above.
A Note About Your Infused Oil
The amount of infused oil you use will depend on the potency of your infusion and the desired strength of each cookie.
Use the CannaFuse infusion calculator to determine how much infused oil you'll need.
Whatever amount of infused oil you add, reduce the regular butter by the same amount so the total fat remains at ½ cup.
For example, if you're using 2 tablespoons of infused oil, use 6 tablespoons of regular unsalted butter.
Before You Start: Calculate Your Infusion Potency
One of the most important steps when making homemade edibles is understanding the potency of your infusion.
Because everyone's infused oil is different, there isn't one specific amount that works for every recipe.
The amount you need depends on the cannabinoid concentration of your infusion and how strong you want each cookie to be.
For this recipe, we're aiming to make 24 evenly portioned cookies.
How to Calculate Your Dose
You can use the CannaFuse infusion calculator to calculate the amount of THC or CBD in your infusion and determine your estimated potency per serving.
Here's a simple example:
If you want 24 cookies containing an estimated 5 mg THC each:
24 cookies × 5 mg THC = 120 mg THC for the entire batch.
You would need enough infused oil to provide approximately 120 mg THC total.
Example: If your infused oil contains 20 mg THC per tablespoon, you would need 6 tablespoons of infused oil to reach that target.
Use 2 tablespoons of regular butter to complete the ½ cup of total fat.
Keep in mind that homemade edible potency is an estimate, and actual results depend on the accuracy of your infusion potency and how evenly it's mixed throughout the dough.
If you're unsure of your infusion strength, start with a lower amount and use the CannaFuse calculator to help determine your serving size.
Step-by-Step Instructions
This is my favorite trick for making pumpkin cookies chewy instead of cakey!
Place a fine-mesh sieve or strainer over a bowl and line it with a paper towel.
Add your ½ cup of pumpkin purée to the lined sieve and let it sit while you gather and measure the rest of your ingredients.
As the pumpkin sits, some of the excess moisture will drain into the bowl.
Once you're ready to mix your dough, gently press or blot the pumpkin with additional paper towels to remove any remaining excess moisture.
Don't have a sieve? No problem! Simply place the pumpkin purée between several layers of paper towels and gently press out the excess moisture.
This simple step helps prevent the cookies from turning out too fluffy or cake-like.
In a large mixing bowl, combine your softened butter, measured infused oil, brown sugar, and granulated sugar.
Mix until everything is thoroughly incorporated.
Make sure the infused oil is evenly distributed throughout the butter and sugar mixture. This is especially important for helping create consistent potency across your cookies.
Add the drained pumpkin purée and vanilla extract.
Mix until combined.
In a separate mixing bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Salt
Gradually add the dry ingredients to your wet mixture, stirring until just combined.
Avoid overmixing! Overworking the dough can develop too much gluten, resulting in tougher cookies instead of the soft, chewy texture we're looking for.
Cover your mixing bowl and refrigerate the cookie dough for approximately 30–45 minutes.
Chilling the dough makes it easier to scoop and helps prevent the cookies from spreading too much during baking.
Using a cookie dough scoop, portion your chilled dough into evenly sized balls.
I recommend using leveled-off scoops instead of heaping scoops.
Your goal is to get 24 cookies from each batch.
Depending on the size of your cookie scoop, you may need to adjust the amount of dough in each scoop to get exactly 24 servings.
For the most consistent portions, you can weigh the total dough and divide that weight by 24, then portion each cookie accordingly.
This step is especially important for infused cookies because the total cannabinoids in the batch are divided among the number of cookies you make.
In a small bowl, combine ¼ cup granulated sugar and ½ teaspoon cinnamon.
Roll each portion of cookie dough in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on a parchment-lined baking sheet, leaving enough room between them for slight spreading.
Using the bottom of a glass, measuring cup, or another flat-bottomed kitchen utensil, gently press each cookie flat to approximately ½-inch thick.
Flattening the cookies helps them bake evenly and gives them that classic snickerdoodle shape.
Preheat your oven to 350°F (175°C).
Bake for approximately 10 minutes, until the edges are set but the centers still look slightly soft.
Depending on your oven and cookie size, they may need an additional minute or two.
Be careful not to overbake them!
The cookies will continue to set as they cool, and removing them while the centers are still slightly soft helps preserve their chewy texture.
Allow the cookies to cool on the baking sheet for approximately 10 minutes before transferring to a cooling rack.
Once cooled, your infused pumpkin snickerdoodles are ready to enjoy!
Remember to account for your estimated THC or CBD content per cookie when deciding on your serving size.
If you're new to edibles or trying an unfamiliar batch, start with a low dose and wait at least 2–3 hours before considering more. Edible effects can be delayed and may last several hours.
My Favorite Trick: Freeze Your Cookie Dough for Fresh-Baked Edibles Anytime!
One of my favorite things about this recipe is that you don't have to bake the entire batch at once.
I personally prefer to portion my cookie dough and freeze whatever I'm not planning to bake right away.
That way, I can pull out a few cookies whenever I want them and enjoy fresh-baked edibles without having an entire batch sitting on the counter.
If you're making cookies for a party, go ahead and bake all 24!
But if you're making these for yourself, freezing the extra dough is incredibly convenient.
How to Freeze Your Infused Cookie Dough
1. Prepare the cookie dough.
Follow the recipe instructions through the chilling and portioning steps.
2. Scoop into 24 equal portions.
Use a cookie dough scoop to make evenly sized, leveled portions.
Keeping the portions consistent helps ensure your calculated serving potency is as accurate as possible.
3. Place the dough on parchment paper.
Line a cookie sheet with parchment paper and arrange the cookie dough balls on the sheet.
Leave a little space between them so they don't freeze together.
4. Do not roll in cinnamon sugar yet!
I prefer to leave the cinnamon-sugar coating off until I'm ready to bake.
This keeps the dough easier to store and allows you to freshly coat each cookie before baking.
5. Freeze until completely solid.
Place the entire cookie sheet into the freezer until the individual dough balls are fully frozen.
6. Transfer to a freezer bag.
Once frozen, remove the dough balls from the parchment paper and transfer them into a freezer-safe Ziploc bag.
Because they're already frozen individually, they shouldn't stick together, making it easy to remove however many cookies you want later.
7. Label your dough!
This is especially important when freezing infused cookie dough.
Make sure your freezer bag is clearly labeled with the recipe name, type of infusion, estimated potency per cookie, number of servings, and preparation date.
I recommend using the CannaFuse website to calculate your infusion information and print labels for your frozen dough.
Store the labeled bag in a locked freezer container, separate from regular cookie dough and food accessible to children.
For best quality, use frozen cookie dough within approximately 2–3 months.
How to Bake Just a Few Cookies from Frozen
This is how I usually enjoy these cookies!
Rather than baking all 24 at once, I like to pull out around six cookies at a time. That way, there are fresh-baked cookies for a couple of evenings without making a whole new batch.
Here's how easy it is:
- Remove however many frozen cookie dough balls you'd like to bake.
- Place them on a parchment-lined baking sheet.
- Allow them to sit on the counter for approximately 15 minutes, just until they're soft enough to flatten.
- Roll each dough ball in your cinnamon-sugar mixture.
- Using the bottom of a glass or other flat-bottomed utensil, press each cookie to approximately ½-inch thick.
- Bake at 350°F for approximately 10 minutes. Add another minute or two if needed.
- Allow to cool on the baking sheet for 10 minutes before enjoying.
It's such an easy way to have fresh-baked cookies whenever you want them.
A quick storage reminder: Keep infused dough securely stored and never leave infused cookies unattended where children or pets could access them.
Labeling Your Homemade Edibles with CannaFuse
When making homemade infused edibles, proper labeling is just as important as consistent portioning.
You want to know exactly what's in your cookies and have a clear record of the estimated potency of each serving.
The CannaFuse website makes it easier to calculate your infusion potency and create printable labels for your homemade edibles.
What Should Your Edible Label Include?
I recommend including:
- Recipe or product name
- Type of infusion used
- Estimated THC and/or CBD per cookie
- Total number of servings
- Date prepared
For frozen dough, I also recommend including the basic baking instructions so they're easy to reference later:
Bake at 350°F for approximately 10 minutes. Allow frozen dough to soften for 15 minutes, roll in cinnamon sugar, and flatten before baking.
Clearly label and securely store infused products to prevent accidental consumption.
Tips for Perfect Infused Pumpkin Snickerdoodles
Remove Excess Moisture from Your Pumpkin
Pumpkin naturally contains a lot of moisture, which can make cookies turn out cakey.
Using a paper towel-lined sieve to drain the pumpkin while you prepare your other ingredients makes this step easy and helps create a chewier texture.
Keep Your Butter and Oil Measurements Consistent
Regardless of how much infused oil you use, your total butter and oil should equal ½ cup.
This helps preserve the texture and consistency of the original recipe.
Mix Your Infusion Thoroughly
Properly incorporating your infused oil is important for creating the most consistent potency possible between cookies.
Portion Into 24 Equal Cookies
Use a leveled cookie scoop to make portioning quick and easy.
For more accurate serving sizes, weigh your dough and divide it into 24 equal portions.
Don't Skip the Chill Time
Cold dough is easier to handle and helps keep your cookies from spreading too much in the oven.
Flatten Before Baking
These cookies bake best when gently flattened to approximately ½-inch thick.
Don't Overbake
The centers should still look slightly soft when the cookies come out of the oven.
They'll continue setting as they cool, giving you that delicious chewy texture.
Freeze the Extras
Freezing portioned cookie dough makes it easy to bake a few cookies at a time while keeping the remaining dough fresh.
Make Two Batches!
This is one of my favorite tips.
Make one infused batch and one regular batch!
That way, you can enjoy an infused cookie without feeling like you have to stop eating cookies altogether when you've reached your preferred dose.
Just make sure the batches are clearly labeled and securely stored separately.
Frequently Asked Questions
Can I make these cookies without infused oil?
Absolutely!
This is a delicious pumpkin snickerdoodle recipe even without the infusion.
Simply replace the infused oil with regular unsalted butter, using ½ cup total butter for the entire recipe.
Everything else stays the same.
Can I freeze the dough before baking?
Yes! In fact, I highly recommend it.
Portion the dough into 24 equal balls, freeze on a parchment-lined cookie sheet, and transfer the frozen dough to a labeled freezer bag once solid.
Wait to add the cinnamon-sugar coating until you're ready to bake.
Do I need to thaw the dough completely before baking?
No.
I like to let the frozen dough sit on the counter for approximately 15 minutes, just long enough to soften so I can roll it in cinnamon sugar and flatten it.
You can then bake as directed, adding a minute or two if necessary.
Why are my pumpkin cookies cakey instead of chewy?
The most common reason is excess moisture from the pumpkin purée.
Draining and blotting your pumpkin before adding it to the dough helps remove some of that moisture and creates a chewier cookie.
Overbaking can also make cookies drier, so keep an eye on them toward the end of baking.
How do I know how much THC is in each cookie?
The estimated potency of each cookie depends on the total cannabinoids added to the dough and the number of cookies made.
You can use the CannaFuse infusion calculator to estimate the THC or CBD content of your batch.
If you make exactly 24 equal cookies, divide the total calculated THC or CBD by 24 to estimate the amount per cookie.
How long can I store frozen cookie dough?
For the best flavor and texture, I recommend using the frozen dough within approximately 2–3 months.
Keep it tightly sealed, clearly labeled, and securely stored.
Final Thoughts
These infused chewy pumpkin snickerdoodles are one of my favorite homemade edible recipes because they're delicious, easy to make, and incredibly convenient to keep in the freezer.
I love that I can make an entire batch of 24 cookies, portion them out, and freeze whatever I don't want to bake immediately.
Whenever I want a fresh cookie, all I have to do is pull out a few frozen dough balls, let them soften for 15 minutes, roll them in cinnamon sugar, and bake.
And because I usually make a regular batch alongside my infused batch, I can enjoy another delicious pumpkin snickerdoodle without increasing my dose.
Whether you're making these with your favorite homemade infusion or enjoying them as regular pumpkin cookies, they're a wonderful fall treat.
Happy baking!
The CannaFuse Team
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