Print

Cozy Pumpkin Snickerdoodle Cookies: Best Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, chewy pumpkin snickerdoodle cookies are the perfect fall treat. Made with simple ingredients and ready in under 30 minutes, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together ¼ cup (50g) granulated sugar and 1½ tablespoons ground cinnamon. Set aside.
  3. Whisk the dry ingredients: In a medium bowl, whisk together 2¾ cups (345g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves.
  4. Cream the butter and sugars: In a large bowl, beat ½ cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar and ¼ cup (50g) packed light brown sugar on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides.
  5. Add the wet ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until combined. Then add ½ cup (120g) pumpkin puree and beat on low speed until just incorporated.
  6. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, mixing on low speed or folding with a rubber spatula until just combined. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 10 minutes.
  8. Scoop and coat: Using a 1.5-tablespoon cookie scoop or rounded tablespoon, scoop portions of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat thoroughly. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time for 10 to 12 minutes, until puffed and set around the edges but still soft in the center.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmix the dough. Chill the dough for exactly 10 minutes to prevent spreading. Use canned pumpkin puree, not fresh or pumpkin pie filling. For softer cookies, bake for 10 minutes; for crisper edges, bake for 12 minutes. Store in an airtight container with a slice of bread to keep soft.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

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