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Pumpkin Snickerdoodle Cookies

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Soft, chewy cookies with warm cinnamon-sugar coating and cozy pumpkin spice flavor—perfect for fall baking.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, mix 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating. Set aside.
  3. In a large bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy (about 2 minutes).
  4. Mix in 1/3 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract until smooth.
  5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  7. Use a cookie scoop or tablespoon to portion out dough. Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place cookies on the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes or until the edges are set.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chill the dough for 15 minutes if it feels sticky. Roll generously in cinnamon-sugar for the perfect crunch.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookies, Fall Dessert, Pumpkin Spice, Easy Cookies, Autumn Baking

Find it online: https://tessierecipes.com/pumpkin-snickerdoodle-cookies-recipe-easy-fall-favorite/