Description
Pumpkin Snickerdoodle Cookies are soft, chewy, and melt-in-your-mouth, with a crackly cinnamon-sugar coating and a warm spiced pumpkin center. Perfect for fall gatherings or cozy afternoons.
Ingredients
Wet Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
¾ cup pure pumpkin puree (not pie filling)
1 large egg
2 teaspoons vanilla extract
Dry Ingredients:
3 ¼ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
Cinnamon-Sugar Coating:
¼ cup granulated sugar
1 ½ tablespoons ground cinnamon
Instructions
1. Cream butter and 1 ½ cups sugar until light and fluffy.
2. Beat in pumpkin puree, egg, and vanilla until just combined.
3. In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
4. Gradually add dry ingredients to wet ingredients on low speed until no streaks remain.
5. Cover dough and chill at least 30 minutes.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Mix ¼ cup sugar and 1 ½ tablespoons cinnamon in a small bowl.
8. Scoop 1.5-tablespoon dough balls and roll in cinnamon-sugar.
9. Place 2 inches apart on sheet and bake 10-12 minutes until edges are set but centers are soft.
10. Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies up to 3 months; thaw at room temperature.
Freeze unbaked dough balls on parchment, transfer to a freezer bag, bake from frozen, adding 1-2 minutes.
Tips: Use softened butter for proper creaming.
Chill dough to prevent spreading.
Avoid overbaking for soft, chewy texture.
Alternative pumpkin pie spice: 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves/allspice.
For chewier cookies: substitute ½ cup butter + ½ cup vegetable oil.
Gluten-free option: 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg