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Best Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

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Soft, pillowy pumpkin snickerdoodle cookies rolled in cinnamon sugar. A perfect fall treat that’s quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (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 large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2-3 minutes with a hand mixer on medium speed.
  3. Beat in the pumpkin puree, egg, and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, mix the 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
  8. Once the dough is chilled, use a cookie scoop to portion out rounded tablespoons of dough. Roll each portion into a smooth ball, then roll generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers will still look soft and puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent flat cookies. For thicker cookies, chill for a full hour. Use room temperature ingredients for best results. Do not overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring. These cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, pumpkin cookies, fall cookies, snickerdoodle recipe, easy pumpkin cookies, cinnamon sugar cookies

Find it online: https://bakebelle.com/best-easy-pumpkin-snickerdoodle-cookies-with-cinnamon-sugar/