Print

Pumpkin Snickerdoodle Cookies with Cinnamon Sugar – Easy Fall Recipe

Pumpkin Snickerdoodle Cookies - featured image
Print Recipe

Soft, pumpkin-infused snickerdoodle cookies with a crackly cinnamon sugar coating. Perfect for fall gatherings, these cookies are easy to make and disappear fast.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar, divided (¾ cup for dough, ¼ cup for coating)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (for dough)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the cinnamon sugar coating: ¼ cup granulated sugar + 2 tablespoons ground cinnamon

Instructions

  1. In a large mixing bowl, beat the softened butter and ¾ cup of the granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Fold in any remaining streaks of flour with a spatula.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  6. About 15 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. In a small bowl, mix together the remaining ¼ cup sugar and 2 tablespoons cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion the chilled dough into balls. Roll each ball between your palms to make it round, then roll generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with set edges and soft centers.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable for thick cookies. Don’t overbake; pull them out when centers still look slightly underdone. For even baking, rotate the baking sheet halfway through if your oven has hot spots. Store cookies in an airtight container with a slice of bread to keep them soft for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

Find it online: https://willarecipes.com/pumpkin-snickerdoodle-cookies-with-cinnamon-sugar-easy-fall-recipe/