Pumpkin Snickerdoodle Cookies
Soft, pillowy cookies with a subtle pumpkin twist and a crackly cinnamon-sugar crust, perfect for fall gatherings or cozy nights at home.
- 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 (344g) all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 1 egg yolk
- ⅓ cup (75g) pure pumpkin puree
- 1 tsp vanilla extract
- ¼ cup (50g) granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, and pumpkin spice. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg yolk, pumpkin puree, and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until a soft dough forms.
- In a small bowl, combine granulated sugar and cinnamon for the coating.
- Use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the cookies onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly puffed.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Notes
Chill the dough for 30 minutes if it feels sticky or if the cookies spread too much during baking. Double the batch as these cookies disappear quickly!
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 17
- Protein: 1
Keywords: Pumpkin Snickerdoodle Cookies, Fall Cookies, Pumpkin Spice, Autumn Dessert, Easy Baking