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Perfect Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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Soft, tender pumpkin snickerdoodle cookies with a crackly cinnamon sugar coating. They’re perfectly spiced, easy to make, and taste like autumn in every bite.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (blotted)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ 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. Blot the pumpkin puree: Spread ½ cup pumpkin puree on a plate lined with paper towels, place another paper towel on top, and press gently to absorb excess moisture. Let sit while preparing other ingredients.
  3. Whisk dry ingredients: In a large bowl, combine flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
  4. Cream butter and sugar: In a medium bowl, beat softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Add pumpkin, egg yolk, and vanilla: Add blotted pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on low until combined.
  6. Combine wet and dry ingredients: Gradually add flour mixture to wet ingredients, mixing on low until just combined. Do not overmix.
  7. Make cinnamon sugar coating: In a small bowl, stir together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  8. Shape cookies: Using a 1 ½-tablespoon cookie scoop, portion dough and roll into balls (about 1 ½ inches). Roll each ball generously in cinnamon sugar mixture.
  9. Arrange on baking sheets: Place coated dough balls about 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes: Cookies should look puffed and cracked on top, with edges set but centers still soft.
  11. Cool on baking sheet: Let cookies rest on hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot the pumpkin thoroughly to remove excess moisture—this is crucial for preventing flat cookies. Use room temperature butter. Measure flour by spooning and leveling. Don’t overmix the dough. If dough is too sticky, chill for 15-20 minutes. Bake one sheet at a time for even results. Cookies taste even better the day after baking.

Nutrition

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

Find it online: https://spoonmira.com/perfect-pumpkin-snickerdoodle-cookies-easy-fall-recipe/