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Best Easy Pumpkin Snickerdoodle Cookies Recipe

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These Quick Soft-Baked Pumpkin Snickerdoodle Cookies come together in under 30 minutes with simple pantry ingredients. They are soft, pillowy, and rolled in cinnamon sugar, making them the perfect fall treat for busy weeknights.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down sides.
  3. Beat in pumpkin puree, egg, and vanilla extract until smooth, about 1 minute. Mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and optional nutmeg for coating.
  7. Using a cookie scoop (about 1.5 tablespoons), portion dough and roll into smooth balls. Roll each ball in cinnamon sugar mixture to coat completely.
  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 lightly golden but centers still look slightly soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For extra soft cookies, chill dough for 15 minutes before baking. Use room temperature butter for best texture. Do not overmix dough. Cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, easy pumpkin cookies, fall cookies, snickerdoodle recipe

Find it online: https://jollyfork.com/best-easy-pumpkin-snickerdoodle-cookies-recipe/