Cozy Pumpkin Snickerdoodle Cookies: Best Fall Baking Recipe
These cozy pumpkin snickerdoodle cookies combine warm pumpkin spice with a soft, chewy center and a crackly cinnamon-sugar top. They’re the perfect fall treat that even pumpkin skeptics will love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ½ cup (120g) pumpkin purée (100% pure, not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- For the cinnamon-sugar coating:
- ¼ cup (50g) granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- 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 of the bowl once or twice.
- Beat in the pumpkin purée, egg, and vanilla extract until fully combined. The mixture may look slightly curdled; that’s normal.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a rubber spatula until just combined. Do not overmix.
- In a small shallow bowl, stir together the ¼ cup granulated sugar and 1½ tablespoons cinnamon for the coating.
- Using a cookie scoop or rounded tablespoon, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a smooth ball, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Don’t skip the cream of tartar; it gives snickerdoodles their signature tangy flavor and chewy texture. Measure flour correctly by spooning and leveling. Watch bake time closely; start checking at 9 minutes if your oven runs hot. Let cookies rest on the sheet for 5 minutes before moving. Room temperature ingredients matter. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, fall baking, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies, chewy pumpkin cookies, cinnamon sugar cookies