Print

Quick One-Bowl Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, pillowy pumpkin snickerdoodle cookies come together in one bowl with no mixer required. They’re perfectly spiced with cinnamon, nutmeg, and ginger, coated in cinnamon sugar, and ready in about 25 minutes.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar (plus 1/4 cup/50g for rolling)
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large microwave-safe bowl, melt the 1/2 cup of butter in 30-second intervals until fully melted. Let cool for 1-2 minutes.
  3. Add 1 cup granulated sugar and 1/2 cup packed brown sugar to the melted butter. Stir until the mixture looks like wet sand.
  4. Add pumpkin puree, room temperature egg, and vanilla extract. Stir until well combined.
  5. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). Stir gently until just combined. Do not overmix.
  6. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are slightly cracked. Centers should still look soft.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, measure flour correctly by spooning and leveling. If dough is too sticky, chill for 10-15 minutes. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, one-bowl cookies, easy fall recipe, pumpkin cookies, snickerdoodle recipe, soft pumpkin cookies

Find it online: https://willarecipes.com/quick-one-bowl-pumpkin-snickerdoodle-cookies-easy-fall-recipe/