Print

Quick Pumpkin Snickerdoodle Cookies – Easy 30-Minute Recipe

quick pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft, cakey pumpkin snickerdoodle cookies coated in cinnamon sugar, ready in just 30 minutes with no chilling required. Perfect for last-minute potlucks, weeknight cravings, or any fall occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture may look slightly separated but should be smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until no clumps remain.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion out the dough. Roll each portion into a ball between your palms (lightly dampen hands if sticky). Drop each ball into the cinnamon sugar mixture and roll to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked and puffed. Centers will still look soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. If baking in batches, let the baking sheet cool completely before placing more dough on it.

Notes

For extra fluffy cookies, pat the pumpkin puree dry with a paper towel before adding. If you have time, chilling the dough for 30 minutes makes slightly thicker, chewier 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, or freeze unbaked dough balls (coated in cinnamon sugar) and bake from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: pumpkin snickerdoodle cookies, quick pumpkin cookies, easy pumpkin cookies, 30-minute cookies, fall cookies, cinnamon sugar cookies

Find it online: https://forkifyfun.com/quick-pumpkin-snickerdoodle-cookies-easy-30-minute-recipe/