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Cozy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating

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Soft, spiced pumpkin snickerdoodle cookies with a crackly cinnamon sugar coating. Quick and easy to make, these cozy cookies are perfect for fall and are sure to become a seasonal favorite.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (245 g) pumpkin puree (not pumpkin pie filling, do not drain)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/8 teaspoon ground cloves
  • 1/3 cup (67 g) granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down sides of bowl halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until fully combined. Mixture will be loose.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for 20-30 minutes (optional but recommended).
  7. In a small bowl, whisk together 1/3 cup sugar and 1 1/2 tablespoons cinnamon for coating.
  8. Using a cookie scoop, portion out rounded tablespoons of dough. Roll each into a ball, then roll in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft and puffy.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not drain the pumpkin puree; the moisture keeps the cookies tender. For best results, use room temperature ingredients and chill the dough for 20-30 minutes. Store cookies in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them soft. Baked cookies can be frozen for up to 3 months.

Nutrition

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

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