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Easy Baked Pumpkin Snickerdoodle Cookies Recipe

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Soft, tender pumpkin snickerdoodle cookies with a warm cinnamon-sugar coating. These easy, crowd-pleasing cookies come together in about 25 minutes with simple ingredients and are perfect for fall baking.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown 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 ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 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 or silicone mats.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar together until light and fluffy—about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture might look a little curdled—that’s normal.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Scoop and roll: Use a cookie scoop or tablespoon to portion out dough balls (about 1.5 tablespoons each). Roll each ball between your palms to smooth it out, then roll it generously in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 10-12 minutes, or until the edges look set and the tops are slightly cracked. The centers will look soft and slightly underdone.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for best results. Do not overmix the dough. For even baking, rotate pans halfway through. Check doneness by edges, not centers—centers should look soft. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

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

Find it online: https://goldensimmer.com/easy-baked-pumpkin-snickerdoodle-cookies-recipe/