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Cozy Pumpkin Snickerdoodle Cookies: The Best Easy Fall Recipe

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These pumpkin snickerdoodle cookies combine the classic crackly top and soft center of snickerdoodles with a subtle pumpkin flavor. Ready in under 30 minutes, they’re a crowd-pleaser that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided
  • ½ cup pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Pat the pumpkin puree dry: Spread ½ cup pumpkin puree on a paper towel-lined plate, cover with another paper towel, and press gently to absorb excess moisture. Let sit while preparing other ingredients.
  3. Whisk dry ingredients together: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
  4. Cream butter and sugar: In a large mixing bowl, beat softened butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  5. Add wet ingredients: Beat in patted-dry pumpkin puree, egg, and vanilla extract until combined. Mixture may look slightly curdled.
  6. Combine wet and dry ingredients: Gradually add flour mixture to wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 20 minutes (up to 3 days).
  8. Make cinnamon-sugar coating: In a small shallow bowl, whisk together remaining ½ cup granulated sugar and 2 tablespoons cinnamon.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms until smooth, then roll in cinnamon-sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake one sheet at a time: Bake for 10-12 minutes, rotating sheet halfway through. Cookies should look puffed and slightly cracked on top with golden edges; centers will look slightly underdone.
  11. Cool properly: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  12. Repeat with remaining dough: Let baking sheets cool completely between batches.

Notes

Don’t skip patting the pumpkin puree dry—it prevents cakey cookies. Chilling the dough is crucial for thick, bakery-style cookies. For best results, bake one sheet at a time. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, easy pumpkin cookies, snickerdoodle recipe, pumpkin dessert

Find it online: https://cookluma.com/cozy-pumpkin-snickerdoodle-cookies-the-best-easy-fall-recipe/