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Cozy Soft Pumpkin Snickerdoodle Cookies

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Soft, tender pumpkin snickerdoodle cookies with a classic cinnamon-sugar coating that crackles when you bite in. Perfect for fall gatherings, these easy cookies come together in about 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3/4 cup (170g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down sides of bowl.
  3. Beat in pumpkin puree, egg, and vanilla extract until well combined. Mixture may look slightly curdled.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula just until flour disappears. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 1/4 cup granulated sugar, 2 teaspoons cinnamon, and pinch of nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each). Roll each ball between palms to smooth, then roll in cinnamon-sugar mixture until fully coated.
  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. Centers will still be soft and puffy.
  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 firmer cookies, bake for 12 minutes. If pumpkin puree looks watery, blot with a paper towel before adding. Dough can be refrigerated for 10 minutes if too sticky. Cookies taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://tastytuck.com/cozy-soft-pumpkin-snickerdoodle-cookies-easy-fall-recipe/