Cozy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
Soft, pillowy pumpkin snickerdoodle cookies coated in cinnamon sugar, perfect for cozy fall evenings. Quick and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional)
- ½ teaspoon salt
- For the cinnamon sugar coating: ¼ cup (50g) granulated sugar mixed with 1½ tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
- Beat in pumpkin puree, egg, and vanilla extract until fully combined. Mixture may look slightly separated; that’s normal.
- In a separate medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- In a small bowl, stir together ¼ cup granulated sugar and 1½ tablespoons ground cinnamon for the coating.
- Using a 1.5-tablespoon cookie scoop, portion dough. Roll each portion into a smooth ball, then roll in cinnamon sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft and puffy.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
If dough is too sticky, refrigerate for 15 minutes. For thicker cookies, chill shaped dough balls for 20 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies