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Best Easy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

pumpkin snickerdoodle cookies - featured image
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These pumpkin snickerdoodle cookies are soft in the center, slightly crisp at the edges, and loaded with warm, spiced flavor. They come together in about 30 minutes with simple ingredients and no chilling required, making them perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cinnamon-sugar coating: In a shallow bowl, whisk together 1/4 cup (50g) granulated sugar and 2 tablespoons ground cinnamon. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (226g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in 3/4 cup (170g) pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until just combined. Do not overmix.
  5. Combine the dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  6. Fold the dry ingredients into the wet: Add the dry mixture to the wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Chill the dough (optional but recommended): If you have time, refrigerate the dough for 15-20 minutes to make it easier to handle and prevent excessive spreading.
  8. Shape and coat the cookies: Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 inches in diameter). Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). If dough is too sticky, chill for 15 minutes. Rotate baking sheets halfway through baking for even browning. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, easy pumpkin cookies, fall cookies, cinnamon sugar cookies, soft pumpkin cookies

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