Pumpkin Snickerdoodle Cookies Recipe Perfect for Fall
These pumpkin snickerdoodle cookies are soft, chewy, and bursting with warm spices, making them the perfect fall treat to enjoy with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) pumpkin puree
- ¼ cup (50g) brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Optional add-ins: chopped nuts or white chocolate chips
- ¼ cup (50g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
- In a large mixing bowl or stand mixer, cream unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add pumpkin puree, brown sugar, egg yolk, and vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- In a small bowl, mix granulated sugar with ground cinnamon to create the cinnamon-sugar coating.
- Using a cookie scoop or tablespoon, portion out the dough and roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly puffed. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
[‘Don’t overmix the dough to avoid dense cookies.’, ‘Use room-temperature butter for a smooth texture.’, ‘Chill the dough for 15-20 minutes if it feels too sticky.’, ‘Take cookies out of the oven when edges are set but centers are slightly underdone.’, ‘Customize spice levels or add seasonal ingredients like nuts or chocolate chips.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5
- Carbohydrates: 17
- Protein: 1
Keywords: Pumpkin, Snickerdoodle, Cookies, Fall, Autumn, Baking, Pumpkin Spice, Easy Dessert, Seasonal Treat