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Cozy Pumpkin Spice Snickerdoodle Cookies: Easy Fall Recipe

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Soft, pillowy snickerdoodle cookies infused with warm pumpkin and classic cinnamon-sugar coating. Perfect for fall gatherings, these cookies are quick to make with simple ingredients and deliver a chewy texture with slightly crispy edges.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • ⅓ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the egg, pumpkin puree, and vanilla extract until well combined. The mixture may look slightly curdled—this is normal.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, whisk together the granulated sugar, cinnamon, and extra pumpkin pie spice (if using) for the coating.
  7. Using a cookie scoop or your hands, portion out about 1.5 tablespoons of dough. Roll into a ball, then coat completely in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look puffy and slightly cracked on top, with set edges and soft centers.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, pat pumpkin puree dry with a paper towel to remove excess moisture. If dough is too sticky, chill for 15 minutes. Bake one sheet at a time in the center of the oven for even baking. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/cozy-pumpkin-spice-snickerdoodle-cookies-easy-fall-recipe/