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Cozy Pumpkin Snickerdoodle Cookies: Easy Fall Baking

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Soft, chewy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar top. The perfect fall treat that combines classic snickerdoodle texture with warm pumpkin spice flavor.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon pumpkin pie spice (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until evenly distributed. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture might look slightly separated; that is normal.
  5. Gradually add the dry ingredients: With the mixer on low speed, add the flour mixture in two additions. Mix until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Make the cinnamon-sugar coating: In a small bowl, whisk together the granulated sugar, cinnamon, and pumpkin pie spice until well combined.
  8. Scoop and roll: Use a cookie scoop to portion out the dough into 1.5-tablespoon balls. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy. Do not overbake.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip chilling the dough; it prevents spreading. Blot pumpkin puree with paper towels to remove excess moisture. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Rotate baking sheets halfway through baking for even browning.

Nutrition

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

Find it online: https://ovenmila.com/cozy-pumpkin-snickerdoodle-cookies-easy-fall-baking/