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Perfect Pumpkin Snickerdoodle Cookies Recipe: Easy & Best Fall Treat

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Soft, pillowy pumpkin snickerdoodle cookies rolled in a crackly cinnamon-sugar coating. An easy, no-chill fall treat that’s perfect for gatherings and cozy weekends.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger (optional)
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of ground nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin purée, egg, and vanilla extract until just combined. Mixture may look slightly separated; do not overmix.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. A few streaks of flour are fine.
  6. In a small shallow bowl, whisk together 1/4 cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion out dough. Roll each portion into a ball (dough will be slightly sticky; lightly wet hands if needed). Drop each ball into cinnamon sugar mixture and roll to coat evenly.
  8. Place coated dough balls on prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked and puffed. Centers will still look soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For softer cookies, bake for 10 minutes; for slightly crisper edges, bake for 12. Do not skip the 5-minute rest on the baking sheet. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle, easy cookie recipe, no-chill cookies

Find it online: https://cookluma.com/perfect-pumpkin-snickerdoodle-cookies-recipe-easy-and-best-fall-treat/