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Cozy Pumpkin Snickerdoodle Cookies: Easy Cinnamon Sugar Recipe

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These soft and tender pumpkin snickerdoodle cookies are coated in cinnamon sugar and come together in about 30 minutes. Perfect for fall baking, they feature a subtle pumpkin flavor and a crackly crust that makes them an instant crowd-pleaser.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, stir together the granulated sugar and ground cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop rounded tablespoons of dough. Roll each ball between your palms until smooth, then roll in the cinnamon sugar mixture until completely coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are set and tops look slightly cracked. Centers will still look soft.
  9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If dough is too sticky, refrigerate for 15 minutes. For softer cookies, reduce baking time by 1-2 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

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

Find it online: https://crispcraving.com/cozy-pumpkin-snickerdoodle-cookies-easy-cinnamon-sugar-recipe/