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Cozy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

pumpkin snickerdoodle cookies - featured image
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These soft, pillowy pumpkin snickerdoodle cookies are coated in cinnamon sugar and packed with real pumpkin flavor. A perfect fall treat that comes together in under 30 minutes with no chilling required.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • ¼ cup 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 or silicone mats. In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  2. In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes on medium speed. Scrape down the sides of the bowl.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until just combined. The mixture may look curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Using a cookie scoop or spoon, portion out rounded tablespoons of dough. Roll each portion into a ball between your palms. Drop the ball into the cinnamon sugar mixture and roll until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look cracked and slightly puffed. Centers will still look soft.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough. Use room temperature ingredients. Cream of tartar is essential for the classic snickerdoodle tang and texture. Let cookies rest on the pan for 5 minutes before moving. For softer cookies, bake closer to 10 minutes; for firmer, go to 12. Store in an airtight container for up to 5 days; freeze for up to 3 months.

Nutrition

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

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