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Cozy 15-Minute Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These quick and easy pumpkin snickerdoodle cookies are soft, pillowy, and perfectly spiced, ready in under 15 minutes. They’re the perfect comfort food for cozy evenings, made with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, combine the wet ingredients: melted butter, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Stir until smooth.
  4. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  5. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon for the coating.
  6. Using a cookie scoop or tablespoon, scoop rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls and coat each ball in the cinnamon-sugar mixture. Place on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 8-10 minutes, until puffed and slightly cracked on top. The centers should look slightly underdone.
  8. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For softer cookies, bake for 8 minutes; for slightly crispier edges, bake for 10 minutes. If dough is too sticky, refrigerate for 10 minutes. If too dry, add a tablespoon of pumpkin puree or milk. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, 15-minute cookies, easy pumpkin cookies, fall cookies, snickerdoodle recipe

Find it online: https://bakebelle.com/cozy-15-minute-pumpkin-snickerdoodle-cookies/