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Perfect Pumpkin Spice Snickerdoodle Cookies: Easy Fall Recipe

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Soft, chewy snickerdoodle cookies infused with pumpkin puree and warm spices, coated in a crackly cinnamon-sugar crust. Ready in 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 teaspoon pumpkin pie spice (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in pumpkin puree, egg, and vanilla extract until fully combined (mixture may look curdled).
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small shallow bowl, stir together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1 teaspoon pumpkin pie spice for the coating.
  7. Using a cookie scoop or hands, portion out about 1.5 tablespoons of dough. Roll into smooth balls, then coat generously in the cinnamon-sugar mixture.
  8. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look crackly and puffed (centers will look slightly underdone).
  10. Let cookies rest on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crackly tops, let rolled dough balls sit in the coating for about 30 seconds before baking. If dough feels overly sticky, chill for 15 minutes. Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

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