Print

Cozy Baked Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, spiced pumpkin snickerdoodle cookies are coated in cinnamon sugar and have perfectly crisp edges with tender centers. They’re the ultimate cozy fall treat, easy to make with simple pantry ingredients.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  3. In a medium bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down sides halfway through.
  4. Add egg and vanilla extract to butter mixture, beating until just combined. Add pumpkin puree and mix on low speed until incorporated.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Fold with a rubber spatula to ensure no flour streaks remain. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together ¼ cup granulated sugar and 1½ teaspoons cinnamon for the coating.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10–12 minutes, until edges are set and lightly golden. Centers will still look soft and slightly puffy.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and egg. If dough is too sticky, chill for 15–20 minutes. Do not overbake; cookies will continue to set on the hot baking sheet. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter. 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, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies, cinnamon sugar cookies

Find it online: https://noshbelle.com/cozy-baked-pumpkin-snickerdoodle-cookies-best-easy-fall-recipe/