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Pumpkin-Doodle Snickerdoodle Cookies

Pumpkin-Doodle Snickerdoodle Cookies - featured image
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Soft, chewy snickerdoodle cookies with a cozy pumpkin twist and a fragrant cinnamon-sugar coating. These easy fall treats are perfect for gatherings, gifting, or a comforting snack with your favorite autumn beverage.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional but recommended)
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 2 tsp ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, beat unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Mix in pumpkin puree, egg, and vanilla extract. Beat until fully combined, scraping down the bowl as needed.
  5. Add the dry ingredients to the wet mixture in two batches, mixing just until combined after each addition. Do not overmix.
  6. In a small bowl, combine 1/4 cup sugar and 2 tsp cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion out dough balls (about 1.5 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and centers look just slightly underbaked.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. If dough is sticky, chill for 10-15 minutes before rolling. Measure flour by weight for best results. Double up baking sheets if bottoms brown too quickly. Cookies freeze well for up to 2 months.

Nutrition

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

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