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Cozy Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft, pillowy pumpkin snickerdoodle cookies with a cinnamon-sugar coating are the ultimate fall treat. Quick and easy to make, they’re perfect for cozy gatherings and holiday bake sales.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  4. Pat the pumpkin puree with a paper towel to remove excess moisture. Add the pumpkin, egg, and vanilla to the butter mixture. Beat on low speed until just combined.
  5. Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the 1/4 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or your hands, scoop portions of dough and roll them into balls (about 1.5 inches in diameter). Drop each ball into the cinnamon-sugar mixture and roll to coat completely. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. The cookies should look puffed, set around the edges, and slightly cracked on top. The centers will look soft and slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Patting the pumpkin dry is crucial to prevent flat, gummy cookies. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

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

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