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Perfect Pumpkin Snickerdoodle Cookies Easy Recipe

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Soft and chewy pumpkin snickerdoodle cookies with a crackly cinnamon sugar coating. The perfect fall cookie with warm spices and a tender crumb.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin purée, drained
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)

Instructions

  1. Drain the pumpkin purée: Spread the ½ cup of pumpkin purée onto a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  3. Add the wet ingredients: Add the drained pumpkin purée, egg, and vanilla extract to the butter mixture. Beat on low speed until just combined. The mixture might look slightly curdled, but that’s normal.
  4. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you no longer see streaks of flour.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat the oven: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Make the cinnamon sugar coating: In a small bowl, mix together the ¼ cup granulated sugar and 1½ tablespoons ground cinnamon until well combined.
  9. Shape and coat the cookies: Using a cookie scoop or your hands, portion the chilled dough into 1.5-tablespoon balls (about 25-30g each). Roll each ball between your palms until smooth, then roll it generously in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffed. The centers will look soft and slightly underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.

Notes

Don’t skip draining the pumpkin purée—it prevents the cookies from spreading too thin. Chilling the dough is essential for thick, soft cookies. For best results, use fresh baking soda and an oven thermometer. The cookies will continue to set as they cool on the baking sheet.

Nutrition

Keywords: pumpkin snickerdoodle, pumpkin cookies, snickerdoodle cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

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