Soft, chewy, and full of cozy fall spices, these Pumpkin Snickerdoodles are an autumn twist on the classic favorite. Perfect with a cup of coffee or tea, they’re a must-bake treat during pumpkin season!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Directions
Step 1: Make the Dough
- In a large bowl, cream together butter, pumpkin puree, granulated sugar, and brown sugar until smooth.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Chill dough in the refrigerator for at least 1 hour (helps prevent spreading).
Step 2: Shape and Coat
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the cinnamon-sugar coating in a small bowl.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in cinnamon sugar.
- Place on baking sheet, spaced about 2 inches apart.
Step 3: Bake
- Bake for 10–12 minutes or until edges are set and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Prep Time: 15 minutes (plus chilling)
Cook Time: 10–12 minutes
Total Time: About 1 hour 30 minutes
Servings: 24 cookies
Calories: ~120 per cookie
These Easy Pumpkin Snickerdoodles are soft, sweet, and packed with fall flavor—ideal for cozy baking days or holiday cookie trays!