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Cozy Pumpkin Snickerdoodle Cookies – Best Easy Fall Recipe

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These soft, spiced pumpkin snickerdoodle cookies are a happy accident turned into the most-requested fall treat. With a crackly cinnamon sugar crust and pillowy centers, they’re quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • For the coating: 1/4 cup (50g) granulated sugar + 2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined. Batter may look slightly curdled.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low or stirring until just combined. Do not overmix.
  6. In a small shallow bowl, mix 1/4 cup granulated sugar and 2 tablespoons cinnamon for coating.
  7. Scoop about 1.5 tablespoons of dough, roll into a smooth ball, then coat in cinnamon sugar mixture. Place on prepared baking sheets, 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and crackled on top, with edges just set.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot pumpkin puree with a paper towel to remove excess moisture. Use room temperature ingredients for best results. For a softer cookie, bake for 10 minutes; for crisper edges, bake for 12. 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, easy fall recipe, soft pumpkin cookies, cinnamon sugar cookies, pumpkin dessert

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