Irresistible Pumpkin Snickerdoodle Cookies Recipe – Easy Soft & Chewy Treats
These Pumpkin Snickerdoodle Cookies are the ultimate cozy treat for fall, combining the soft, chewy texture of classic snickerdoodles with the warm, comforting flavors of pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (80g) pure pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup (70g) granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- Pumpkin pie spice (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Mix in pure pumpkin puree, egg yolk, and vanilla extract. Beat until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm it up.
- In a small bowl, mix granulated sugar with ground cinnamon for the coating.
- Scoop out tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers look slightly underdone.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
[‘Chilling the dough helps prevent the cookies from spreading too much while baking.’, ‘Use the spoon-and-level method to measure flour accurately.’, ‘Slightly underbaking keeps the cookies soft and chewy.’, ‘Fresh spices enhance the flavor of the cookies.’, ‘Softened butter creams better, creating a fluffy texture.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 17
- Fiber: 1
- Protein: 1
Keywords: Pumpkin Snickerdoodle Cookies, Fall Dessert, Pumpkin Spice Cookies, Soft Cookies, Chewy Cookies