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Pumpkin Snickerdoodle Cookies

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These chewy pumpkin snickerdoodle cookies combine the classic cinnamon-sugar flavor with a cozy pumpkin twist, making them the perfect easy fall treat. Soft, flavorful, and simple to make, they’re ideal for autumn gatherings or a sweet snack with coffee.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 teaspoons (10ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon (4g) cream of tartar
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground nutmeg (optional)
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (8g) ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes, until light and fluffy.
  3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until just combined, scraping down the sides as needed.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. The dough will be soft and slightly sticky.
  6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
  7. Scoop about 1.5 tablespoons of dough and roll into balls. Roll each dough ball generously in the cinnamon sugar mixture, coating all sides.
  8. Place dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 9-11 minutes, or until edges are set but centers look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  11. Serve warm or at room temperature. Store in an airtight container for up to 5 days.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan, substitute plant-based butter and a flax egg. If dough is too sticky, chill for 20 minutes. Slightly underbake for extra chewiness. Dough and baked cookies freeze well. Add a pinch of ginger or clove for extra spice, or mix in nuts or chocolate chips for variation.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, chewy cookies, pumpkin dessert, cinnamon sugar cookies, easy pumpkin cookies, autumn baking, snickerdoodle recipe

Find it online: https://norasfoods.com/pumpkin-snickerdoodle-cookies-recipe-easy-chewy-fall-treats/