Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are soft, chewy, and packed with cozy fall flavors. Real pumpkin puree and a cinnamon-sugar coating make them the ultimate autumn treat that’s quick and easy to bake.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, baking powder, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- In another large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 2 minutes).
- Add pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Do not overmix.
- In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons cinnamon for the coating.
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each), roll into balls, and coat each ball in the cinnamon-sugar mixture.
- Arrange cookies 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature butter and spoon-and-level your flour. If the dough is sticky, chill for 10–15 minutes before rolling. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 70
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin dessert, easy cookies, cinnamon sugar cookies, autumn baking, soft cookies, snickerdoodle recipe