Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
These Pumpkin Snickerdoodles are soft, chewy, and warmly spiced with cinnamon and sugar. The perfect cozy cookie for fall baking
Servings 20
Ingredients
1 ½ cups all-purpose flour spooned & leveled (190 grams)
- ½ cup unsalted butter softened 115 grams; 1 stick
- ½ cup granulated sugar 100 grams
- ¼ cup packed light brown sugar 50 grams
- ¼ cup pumpkin puree 60 grams
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 large egg yolk at room temperature
- 1 tsp pure vanilla extract
For the cinnamon sugar coating:
- 2 tbsp granulated sugar 25 grams
- 1 tsp ground cinnamon
Instructions
- Grab a medium bowl and whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Once it’s all mixed, set it aside for later.
- In a larger bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until smooth and fluffy (about 1 to 2 minutes).
- Add in the egg yolk and vanilla, then mix in the pumpkin puree. Don’t forget to scrape down the sides so everything blends nicely.
- Now, pour the dry mix into the wet mix and stir until just combined. Cover the bowl tightly and pop it in the fridge for about 30 minutes to chill.
- When the dough is almost ready, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Take the dough out of the fridge. Scoop about 1.5 tbsp of dough for each cookie and place them on the baking sheets, leaving some space between each scoop.
- In a small bowl, mix together 2 tbsp of sugar and 1 teaspoon of cinnamon. Roll each cookie dough ball in this sweet coating, then set them back on the baking sheet.
- Bake for 10 minutes, just until the cookies look set. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
Storage: Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 1 week.
Freezing the Dough: Want fresh-baked cookies later? Scoop the dough into balls, freeze them for up to 3 months, and roll them in the cinnamon-sugar mix right before baking. Just bake straight from frozen and add an extra 1 to 2 minutes to the baking time.
Freezing Baked Cookies: Already baked a batch? No problem! These cookies freeze beautifully for up to 3 months. Just let them thaw at room temperature before serving.