Cozy Pumpkin Snickerdoodle Cookies
Soft, pillowy pumpkin snickerdoodle cookies with a perfect crackly cinnamon sugar top. This easy fall recipe comes together in under 30 minutes and is a crowd-pleaser for any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) pumpkin purée (not pumpkin pie filling)
- 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
- 1 teaspoon pumpkin pie spice
- For the Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
- Beat in the pumpkin purée, egg, and vanilla extract until well combined. The mixture may look slightly curdled.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
- In a small bowl, stir together the ¼ cup of sugar and 1 tablespoon of cinnamon for the coating.
- Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a ball, then roll in the cinnamon sugar mixture until fully coated. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies look puffed and set around the edges but the centers are still soft. Rotate the baking sheets halfway through if needed.
- Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Don’t skip the cream of tartar—it gives the cookies a soft, chewy texture. If the dough is too sticky, chill it for 15-20 minutes. For best results, use a cookie scoop for even sizes and rotate baking sheets halfway through. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, easy fall recipe, pumpkin cookies, snickerdoodle, fall baking, soft pumpkin cookies