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Easy Pumpkin Snickerdoodle Cookies: Best Fall Dessert

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Soft, spiced pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating. The perfect fall dessert that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • ¾ cup (170 grams) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup (50 grams) granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in ¾ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract on medium speed until fully combined. The mixture may look slightly separated; that’s normal.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours.
  7. In a small bowl, whisk together ¼ cup granulated sugar and 1½ tablespoons ground cinnamon for the coating.
  8. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into a smooth ball, then roll generously in the cinnamon-sugar mixture. Place on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes. The edges should look set and lightly golden, but the centers will still be soft and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip chilling the dough; it prevents spreading. Pat pumpkin puree dry with a paper towel to remove excess moisture. For softer cookies, bake for 10 minutes. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall dessert, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

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