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Quick Soft Pumpkin Snickerdoodle Cookies: Easy 20-Min Recipe

Pumpkin Snickerdoodle Cookies - featured image
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These quick and easy pumpkin snickerdoodle cookies come together in under 20 minutes with no chill time. Soft, cakey, and rolled in a crunchy cinnamon-sugar coating, they’re the perfect weeknight treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup (½ stick, 56g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, vanilla extract, and egg; whisk until fully combined.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together until just combined—do not overmix.
  5. In a small shallow bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  6. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into a ball (dough will be slightly sticky), then roll in the cinnamon sugar mixture to coat evenly. Place on the prepared baking sheet, spacing about 2 inches apart. You should get about 18 cookies.
  7. Bake for 10-12 minutes. At 10 minutes, the cookies should look puffed and slightly cracked on top, with edges set but centers still soft.
  8. Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For extra crackly tops, gently press each dough ball with the bottom of a glass before baking. Don’t skip the cooling time on the sheet—cookies are very tender when hot. Store in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen, adding 2-3 minutes.

Nutrition

Keywords: pumpkin snickerdoodle, quick cookies, soft cookies, fall dessert, 20-minute recipe, pumpkin cookies, snickerdoodle

Find it online: https://crispcraving.com/quick-soft-pumpkin-snickerdoodle-cookies-easy-20-min-recipe/