Easy Pumpkin Snickerdoodle Cookies
Okay, confession time: pumpkin snickerdoodle cookies might just be my new obsession. Imagine that classic snickerdoodle—soft, chewy, with that perfect cinnamon sugar crust—plus a little pumpkin sneaking in to make them tender and extra moist. It’s like fall threw a warm, cozy party in your mouth, and everyone’s invited! I can’t wait to show you how easy these are to whip up because honestly, these cookies bring all the autumn vibes without any fuss. Plus, they fill your kitchen with that dreamy cinnamon-pumpkin smell that feels like a big, comforting hug.
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
Ingredients
For the Main Dish:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
How I Make It
Step 1:
First, preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. This dry mix is what gives the cookies their classic snickerdoodle texture and that gentle spice kick.
Step 2:
In a large bowl, cream the butter and both sugars with an electric mixer until it’s light and fluffy—about 2-3 minutes. Then add the pumpkin puree, egg, and vanilla, mixing well until everything is combined and smooth. The pumpkin keeps these cookies moist and adds a subtle autumn flavor.
Step 3:
Gradually add the dry ingredients to the wet, mixing on low speed just until the dough comes together. Don’t overmix here; you want soft dough that stays tender when baked.
Step 4:
In a small bowl, stir together the sugar and cinnamon for coating. Using a tablespoon or small cookie scoop, roll the dough into balls, then gently roll each ball in the cinnamon-sugar mixture to fully coat.
Step 5:
Place the balls about 2 inches apart on your baking sheets, as they’ll spread a little but stay thick and chewy. Pop them in the oven for about 10-12 minutes, or until the edges are set but the center is still soft.
Step 6:
Remove the cookies and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. That’s when they firm up just right but stay delightfully soft inside.
Variations & Tips
- If you want them extra soft, swap half the all-purpose flour for cake flour.
- Add ½ cup chopped pecans or walnuts for a nice crunch.
- For a spice boost, throw in a pinch of ground cloves or ginger.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a quick shortcut.
- Make the dough a day ahead and chill it—this helps flavors develop and makes rolling easier.
How I Like to Serve It
I love serving these cookies warm with a glass of cold milk or a cozy cup of chai tea. They’re perfect for fall gatherings or as a sweet treat during weekend afternoons. If you’re bringing them to a party, stack them up in a festive tin for a guaranteed crowd-pleaser.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- If they get a bit hard, microwave one or two for 10-15 seconds to bring back that freshly baked softness.
Closing: These pumpkin snickerdoodles are one of those recipes you’ll reach for again and again because they’re easy, cozy, and just plain irresistible every time.
