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Cozy Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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Soft, pillowy pumpkin snickerdoodle cookies with a crinkled top and generous cinnamon sugar coating. Perfect for fall gatherings, these cookies are quick, easy, and incredibly comforting.

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
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 and 1/2 tablespoons ground cinnamon (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 mixing bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until fully combined. Mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 and 1/2 tablespoons cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion out dough. Roll each portion into a smooth ball, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are crackled and slightly puffed. Centers will look soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If dough feels too sticky to roll, refrigerate for 15 minutes. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert

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