Print

Best Pumpkin Snickerdoodle Cookies – Easy & Guest-Favorite Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, pillowy pumpkin snickerdoodle cookies are packed with real pumpkin flavor and warm spices. They stay soft for days, require no chilling, and are perfect for fall gatherings, potlucks, or holiday cookie swaps.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) granulated sugar (for coating)
  • 2 teaspoons 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, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Beat in the pumpkin puree, egg, and vanilla extract on medium speed until combined. The mixture may look slightly curdled—this is normal.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each addition just until incorporated. Do not overmix.
  6. In a small shallow bowl, stir together the ⅓ cup sugar, 2 teaspoons cinnamon, and ½ teaspoon pumpkin pie spice (if using).
  7. Using a cookie scoop or your hands, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball.
  8. Roll each dough ball in the cinnamon sugar mixture until completely coated. Place on prepared baking sheets about 2 inches apart.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed and cracked on top with slightly golden edges; centers will look soft and underdone.
  10. Cool on the baking sheet for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture. Use room temperature butter and egg for best results. Bake one sheet at a time for even baking. Do not overbake; cookies should look slightly underdone when removed from the oven. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to maintain moisture. Freeze unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, easy pumpkin cookies, soft pumpkin cookies, no chill cookies

Find it online: https://cooksyla.com/best-pumpkin-snickerdoodle-cookies-easy-and-guest-favorite-recipe/