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Cozy Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft, pillowy pumpkin snickerdoodle cookies combine the classic tangy flavor of snickerdoodles with warm pumpkin spice. They’re quick, easy, and perfect for fall gatherings, bake sales, or a cozy treat with a hot drink.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (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 the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  3. Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look slightly curdled.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, stir together the 1/4 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop rounded tablespoons of dough (about 1.5 tablespoons each). Roll each into a smooth ball, then roll in the cinnamon-sugar mixture to coat thoroughly.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  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 rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For extra-crinkle tops, gently press down on each coated dough ball with the bottom of a glass before baking. These cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days with a slice of bread to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

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

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