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Cozy Pumpkin Snickerdoodle Cookies: Easy Fall Baking Recipe

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These soft, chewy pumpkin snickerdoodle cookies are the perfect fall treat. Made with simple ingredients and no complicated steps, they come together in under 30 minutes and deliver that classic snickerdoodle tang with a warm pumpkin twist.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  4. Beat in the egg and vanilla extract until combined, about 30 seconds. Add the pumpkin puree and mix on low speed until just incorporated.
  5. Gradually add the flour mixture to the wet ingredients in three additions, mixing on low speed just until the flour disappears after each addition. Do not overmix.
  6. In a small bowl, stir together the ¼ cup sugar, 2 teaspoons cinnamon, and pinch of nutmeg for the coating.
  7. Using a 1.5-tablespoon cookie scoop or spoon, portion out rounded tablespoons of dough. Roll each into a ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll to coat thoroughly. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes. For softer cookies, pull at 10 minutes; for slightly crisper edges, go to 12 minutes.
  9. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

For extra-soft cookies, pull them at 10 minutes even if they look underdone. If the dough is too sticky, chill it for 20-30 minutes. These cookies taste even better the next day as the spices meld together.

Nutrition

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

Find it online: https://lumalunch.com/cozy-pumpkin-snickerdoodle-cookies-easy-fall-baking-recipe/