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Easy One-Bowl Pumpkin Snickerdoodles (Best Fall Cookie Recipe)

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These soft, crackly pumpkin snickerdoodles are made in one bowl with simple pantry ingredients. The pumpkin adds moisture and warmth without making the cookies soggy, and the cinnamon sugar coating gives them that classic snickerdoodle crunch.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the coating: 1/4 cup granulated sugar mixed with 1 and 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine the softened butter and 3/4 cup granulated sugar. Mash together until well combined and paste-like, about 1 minute.
  3. Add the pumpkin puree, egg, and vanilla extract. Stir until smooth and fully incorporated.
  4. Sprinkle the flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon over the wet mixture. Stir gently until just combined; do not overmix.
  5. Chill the dough for 20 minutes (optional but recommended for easier handling and thicker cookies).
  6. In a small bowl, whisk together 1/4 cup granulated sugar and 1 and 1/2 teaspoons cinnamon for the coating.
  7. Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball smooth, then coat generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes. Cookies should look puffed, cracked on top, and set around the edges but still soft in the center.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough. If dough becomes too soft, chill for 10 minutes before shaping.

Notes

Blot pumpkin puree if watery to avoid flat cookies. Cream of tartar is essential for the signature tang and texture. For best results, chill dough for 20 minutes. Bake one sheet at a time for even baking. Cookies can be frozen baked or unbaked for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, one bowl cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://evabake.com/easy-one-bowl-pumpkin-snickerdoodles-best-fall-cookie-recipe/