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Cozy Pumpkin Spice Snickerdoodles for Fall Baking

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Soft and chewy pumpkin spice snickerdoodles with a crackly cinnamon-sugar coating. These easy, no-chill cookies capture the cozy flavors of fall and are perfect for any autumn occasion.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • ½ cup (120g) pumpkin puree
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • For the coating: ¼ cup (50g) granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. Mix wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy, about 30 seconds.
  5. Add pumpkin and egg: Whisk in pumpkin puree, egg, and vanilla extract until smooth and uniform.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Dough will be soft and slightly sticky.
  7. Chill dough (optional): If dough feels very sticky, refrigerate for 15 minutes for easier rolling.
  8. Shape cookies: Using a 1.5-tablespoon cookie scoop or two spoons, portion rounded tablespoons of dough. Roll each portion in the cinnamon-sugar mixture to coat generously. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges but still soft in center. For crispier cookies, bake 12-13 minutes.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for better texture. Do not overmix dough. For best results, use a kitchen scale to measure flour. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, pumpkin cookies, fall baking, snickerdoodle recipe, pumpkin spice

Find it online: https://willarecipes.com/cozy-pumpkin-spice-snickerdoodles-for-fall-baking/