Cozy Pumpkin Spice Snickerdoodles
These Cozy Pumpkin Spice Snickerdoodles are tender cinnamon sugar cookies with a subtle pumpkin twist, offering a perfect balance of soft inside and crisp outside for a cozy fall treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Cinnamon sugar for rolling: ¼ cup granulated sugar + 2 teaspoons ground cinnamon mixed together
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
- In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
- Scoop dough into 1 ½ tablespoon-sized balls (about 20 grams each). Roll each ball generously in the cinnamon sugar mixture.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes until edges are set and tops crackle but centers still look soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If pumpkin puree is very wet, drain slightly to avoid overly soft dough. Chill dough for 15 minutes if too sticky to shape. Avoid overbaking to keep centers soft. Use fresh-ground cinnamon for more vibrant flavor. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan adaptations include flax egg and vegan butter substitutes.
Nutrition
- Serving Size: 1 cookie (about 1 ou
- Calories: 120
- Sugar: 10
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin snickerdoodles, pumpkin spice cookies, cinnamon sugar cookies, fall cookies, easy pumpkin cookies, homemade snickerdoodles