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Cozy Pumpkin Snickerdoodle Cookies: Easy Fall Dessert

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These soft, pillowy pumpkin snickerdoodle cookies combine the nostalgia of classic snickerdoodles with the cozy comfort of pumpkin season. With a delicate cinnamon-sugar crunch and tender, cake-like interior, they’re the perfect fall treat for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Prepare the pumpkin puree: Open the can of pumpkin puree and measure out ¾ cup. Spread it on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Add wet ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. The mixture might look slightly curdled—this is normal.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Mix just until the flour disappears—do not overmix. The dough should be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or freeze for 20 minutes if you’re in a hurry. This step is essential to prevent spreading.
  7. Preheat and prepare: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the ¼ cup sugar and 1½ tablespoons cinnamon for the coating.
  8. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft and puffy.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip patting the pumpkin puree dry—it prevents flat cookies. Chilling the dough is non-negotiable for proper texture. For softer cookies, bake for 10 minutes; for crisper edges, bake for 12. These cookies taste even better the next day as the spices meld. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall dessert, pumpkin cookies, snickerdoodle recipe, easy fall baking, pumpkin spice cookies

Find it online: https://sparklespoon.com/cozy-pumpkin-snickerdoodle-cookies-easy-fall-dessert/