Cozy Pumpkin Snickerdoodle Cookies
Soft, chewy pumpkin snickerdoodle cookies with a warm cinnamon sugar coating, perfect for fall baking and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg, room temperature
- ½ cup (120ml) pure pumpkin puree
- 1 teaspoon vanilla extract
- For the cinnamon sugar coating:
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, ground cinnamon, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until no flour streaks remain.
- In a small bowl, combine granulated sugar and ground cinnamon for the coating.
- Scoop dough portions (about 1 ½ tablespoons or 22g each) and roll each ball in the cinnamon sugar mixture.
- Place coated dough balls on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are still slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake to keep cookies soft and moist. Chill dough if too sticky or if kitchen is warm to prevent spreading. Rolling dough balls generously in cinnamon sugar is key for the signature crackled crust. Rotate baking sheets halfway through baking for even cooking. Can substitute almond flour for gluten-free or coconut oil for dairy-free options.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, fall baking, pumpkin cookies, cinnamon sugar cookies, autumn treats, easy cookie recipe