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Cozy Pumpkin Spice Snickerdoodles: Easy Fall Cookie Recipe

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These soft and chewy pumpkin spice snickerdoodles are bursting with fall flavor. Made with simple ingredients and ready in about 25 minutes, they’re the perfect cozy treat for autumn gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt or table salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the pumpkin, egg, and vanilla: Mix in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Beat until just combined.
  5. Whisk the dry ingredients together: In a separate bowl, whisk 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring by hand. Stop as soon as the flour disappears. The dough will be soft and slightly sticky.
  7. Shape the cookies: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Drop each ball into the cinnamon-sugar mixture and roll around to coat thoroughly. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough to keep cookies tender. Measure flour correctly by spooning and leveling. Use room temperature ingredients. If dough is too sticky, chill for 15 minutes. Rotate baking sheets halfway through for even browning. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, pumpkin spice cookies, fall cookies, easy cookie recipe, soft snickerdoodles, pumpkin dessert

Find it online: https://ovenmila.com/cozy-pumpkin-spice-snickerdoodles-easy-fall-cookie-recipe/