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Cozy Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

pumpkin snickerdoodle cookies - featured image
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These soft, chewy pumpkin snickerdoodle cookies are coated in cinnamon sugar and packed with warm fall spices. They are quick to make, require no chilling, and are perfect for cozy evenings.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) 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, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  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 well combined (mixture may look curdled).
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  7. Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough. Roll into a ball, then roll in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are slightly cracked. Centers should still look soft and puffy.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, letting baking sheet cool between batches.

Notes

If dough is too sticky, refrigerate for 15 minutes. For best results, use room temperature ingredients and measure flour correctly. Do not overbake; cookies will set as they cool.

Nutrition

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

Find it online: https://forkmila.com/cozy-soft-pumpkin-snickerdoodle-cookies-with-cinnamon-sugar/