Description

These Pumpkin Snickerdoodle Cookies combine the cozy warmth of traditional snickerdoodles with the seasonal richness of pumpkin puree. Featuring a soft, chewy texture with a hint of cinnamon and nutmeg spice, these cookies are perfect for fall gatherings or anytime you crave a festive treat. Rolled in cinnamon sugar for a classic finish, they offer the perfect balance of sweetness, spice, and pumpkin flavor that will have you reaching for more.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
1 pinch salt (Balances sweetness and brings all flavors together.)

Wet Ingredients

1/2 cup unsalted butter (Let it soften for easy mixing.)
1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
1 cup pumpkin puree (The star ingredient for these cookies.)
1 large egg (Binds the ingredients together for the perfect texture.)
1 teaspoon vanilla extract (Enhances all other flavors beautifully.)

Topping

1/4 cup granulated sugar (For sweetening the topping.)
2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish.)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt until evenly combined.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This ensures a tender cookie texture.
Add Pumpkin and Egg: Incorporate the pumpkin puree and large egg into the butter and sugar mixture. Mix well until all ingredients are fully combined and smooth.
Combine Mixtures: Gradually add the dry flour mixture to the pumpkin mixture, folding gently to combine. Avoid overmixing to keep the cookies tender.
Prepare Cinnamon Sugar Coating: In a small bowl, combine the 1/4 cup granulated sugar with 2 teaspoons ground cinnamon, mixing thoroughly to create the classic snickerdoodle topping.
Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each ball in the cinnamon sugar mixture until fully coated.
Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the cookies have slightly puffed and the edges start to set but centers remain soft.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their texture and preventing sogginess.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Make sure the butter is softened, not melted, to achieve the right cookie texture.
Adjust the amount of cinnamon in the dough or topping to suit your spice preference.
Store the cookies in an airtight container at room temperature for up to 4 days to retain freshness.
These cookies freeze well; cool completely before freezing in a sealed container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall cookies, cinnamon sugar cookies, soft pumpkin cookies, pumpkin dessert