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Perfect Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft, tender pumpkin snickerdoodle cookies are rolled in cinnamon-sugar and come together in just 25 minutes. A simple, crowd-pleasing fall treat that stays moist for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (50g) 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.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add pumpkin puree, egg, and vanilla; beat on low until just combined. Mixture may look slightly separated.
  5. Gradually add dry ingredients to wet ingredients in two additions, mixing on low until just combined. Do not overmix.
  6. In a small bowl, whisk together 1/4 cup sugar and 1 tablespoon cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture to coat completely.
  8. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until puffed and slightly cracked on top. Edges should be set but centers still soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels if watery to prevent flat cookies. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Cookies taste even better on day two. Store in airtight container at room temperature up to 5 days; freeze up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

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