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Quick 30-Minute Pumpkin Snickerdoodle Cookies

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These quick pumpkin snickerdoodle cookies are soft, puffy, and perfectly spiced, ready in just 30 minutes with one bowl and no chilling. A weeknight hero for cozy fall treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Add melted butter, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract to the same bowl. Stir with a rubber spatula or wooden spoon until smooth and well combined.
  4. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for the coating.
  6. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls about 1.5 inches in diameter. Roll each ball between your palms to make it round, then roll in the cinnamon-sugar mixture until fully coated.
  7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. You should get about 18 cookies.
  8. Bake for 9 to 11 minutes, until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). If the dough feels too wet, let it sit for 2 minutes to allow the flour to absorb moisture. For a thicker cookie, chill the dough balls for 15 minutes before baking. Store in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: pumpkin snickerdoodle cookies, quick pumpkin cookies, 30-minute cookies, fall cookies, one-bowl cookies, no-chill cookies

Find it online: https://spoonmira.com/quick-30-minute-pumpkin-snickerdoodle-cookies-recipe/