Pumpkin Snickerdoodle Cookies
Soft, spiced pumpkin snickerdoodle cookies with a cinnamon-sugar coating—perfectly chewy with warm fall flavors. Easy to make!
Nutrition
Calories: 115kcalCarbohydrates: 16gFat: 5.5gSaturated Fat: 3.3gSugar: 9g
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar optional but adds that classic snickerdoodle tang
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
For the cinnamon sugar coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin purée and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined. Dough will be soft.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Scoop tablespoon-sized amounts of dough, roll into balls, and coat them in the cinnamon sugar.
- Place dough balls on the baking sheet 2 inches apart. Gently flatten the tops with your fingers or the bottom of a glass.
- Bake for 10–12 minutes or until edges are set and tops look dry.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- For a stronger pumpkin flavor, refrigerate the dough for 30 minutes to let flavors develop.
- Freeze well for up to 2 months.
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