Name: Cozy Pumpkin Spice Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; ½ teaspoon cream of tartar; 1 teaspoon pumpkin pie spice; ½ teaspoon ground cinnamon; ½ teaspoon salt; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; ½ cup packed light brown sugar; 1 large egg, room temperature; ⅓ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling); 1 teaspoon vanilla extract; ¼ cup granulated sugar; 1 tablespoon ground cinnamon; ½ teaspoon pumpkin pie spice (optional)

Ingredients

2 ¾ cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon pumpkin pie spice

½ teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg, room temperature

⅓ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)

1 teaspoon vanilla extract

¼ cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

½ teaspoon pumpkin pie spice (optional, for coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Step 2: In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Set aside.

Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.

Step 4: Beat in the egg, pumpkin puree, and vanilla extract until well combined. The mixture may look slightly curdled—this is normal.

Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix. The dough will be soft and slightly sticky.

Step 6: In a small shallow bowl, whisk together the granulated sugar, cinnamon, and extra pumpkin pie spice (if using) for the coating.

Step 7: Using a cookie scoop or your hands, portion out about 1.5 tablespoons of dough. Roll into a ball, then coat completely in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 10-12 minutes. The cookies should look puffy and slightly cracked on top, with set edges and soft centers.

Step 9: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or cloves to the dry ingredients.

If you prefer a stronger pumpkin taste, increase the pumpkin puree to ½ cup but reduce the butter slightly to maintain dough consistency.

For a festive touch, drizzle with white chocolate or cream cheese glaze once cooled.

Use a cookie scoop to ensure even-sized cookies that bake uniformly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm treat.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use 100% pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of the cookies.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted and avoid overmixing the dough. Chilling the dough for 30 minutes before scooping can also help control spreading.