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Pumpkin Snickerdoodle Cookies

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Soft, chewy pumpkin snickerdoodle cookies coated in cinnamon sugar—an easy fall dessert that fills your kitchen with cozy autumn spice. Perfect for gatherings, gifting, or a comforting treat with a mug of cider.

Ingredients

Scale
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3/4 cup (170g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, and nutmeg until well combined.
  3. In a separate bowl, whisk granulated sugar, brown sugar, and melted butter until smooth. Add pumpkin puree, egg, and vanilla extract; mix until creamy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Dough will be soft and slightly sticky.
  5. Optional: Refrigerate dough for 20-30 minutes for thicker cookies.
  6. In a small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon for the coating.
  7. Scoop dough by tablespoon (about 1 1/2-inch balls, 30g each) and roll each ball in cinnamon sugar. Place on baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, until cookies are puffed and edges are just set. They should look slightly underdone for a tender texture.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. If cookies spread too much, chill the dough longer. For crispier edges, bake an extra minute.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter. Pat dry pumpkin puree if using homemade or watery brands. Chill dough for thicker cookies. Double dip in cinnamon sugar for extra flavor. Store cooled cookies in an airtight container for up to 4 days, or freeze for up to 2 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall dessert, easy cookies, cinnamon sugar, autumn baking, pumpkin spice, chewy cookies, holiday treats

Find it online: https://norasfoods.com/pumpkin-snickerdoodle-cookies-easy-fall-dessert-recipe-for-tender-bakes/