Cozy Pumpkin Snickerdoodle Cookies: Best Easy Cinnamon Recipe
Soft and chewy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating. Perfect for fall gatherings, these easy cookies are ready in about 25 minutes and deliver that classic snickerdoodle tang with a cozy pumpkin twist.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (350g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) pumpkin puree (100% pumpkin, not pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
- In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
- Beat in pumpkin puree, egg, and vanilla extract until combined. The mixture may look slightly separated—this is normal.
- 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.
- In a small bowl, stir together ¼ cup granulated sugar and 2 tablespoons cinnamon for the coating.
- Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough (golf ball size). Roll into a smooth ball, then roll in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes. Cookies should look puffed and slightly cracked on top; edges will be set but centers still soft. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Centers will set as they cool.
Notes
Cream of tartar is essential for the classic snickerdoodle tang. If dough is too sticky, refrigerate for 15 minutes before rolling. For best results, use room temperature ingredients. Cookies taste even better the day after baking. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls (coated) and bake from frozen, adding 2-3 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14
- Sodium: 95
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, easy fall cookies, cinnamon sugar cookies, pumpkin cookies, snickerdoodle recipe