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Easy Pumpkin Snickerdoodle Cookies: Best Fall Dessert

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These easy pumpkin snickerdoodle cookies are soft, spiced just right, and come together fast enough for a school night. A simple technique discovered by accident makes them incredibly tender with that perfect crackly cinnamon-sugar top.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt until evenly distributed, about 20 seconds.
  3. In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Add pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined, about 30 seconds. Batter may look curdled.
  5. Add flour mixture to wet ingredients in two additions, mixing on low speed after each until just incorporated. Scrape down sides and bottom. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion rounded tablespoons of dough. Roll each into a ball, then coat completely in cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft and puffy.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmix the dough to keep cookies tender. Use room temperature ingredients for best results. Let cookies cool on baking sheet for 5 minutes before moving. If dough is too sticky, refrigerate for 10-15 minutes. For softer cookies, bake at 10 minutes; for firmer, go to 12 minutes. Store in airtight container at room temperature for up to 5 days with a slice of bread to keep soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall dessert, easy pumpkin cookies, soft pumpkin cookies, cinnamon sugar cookies, pumpkin spice cookies

Find it online: https://prismtaste.com/easy-pumpkin-snickerdoodle-cookies-best-fall-dessert/