Cozy Pumpkin Spice Snickerdoodle Cookies Recipe
These Cozy Pumpkin Spice Snickerdoodle Cookies bring the perfect balance of classic snickerdoodle flavor enriched with seasonal pumpkin and warm pumpkin pie spices. Soft, chewy, and coated in a spiced cinnamon sugar blend, these easy-to-make fall cookies are ideal for cozy gatherings or festive celebrations.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon pumpkin pie spice (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the softened butter with granulated sugar and light brown sugar for 2-3 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until the batter is uniform. Expect the mixture to look slightly curdled, which is normal due to the pumpkin.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the dough soft and slightly sticky.
- Prepare Cinnamon-Sugar Coating: In a small shallow bowl, whisk together the ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and optional ½ teaspoon pumpkin pie spice for rolling the cookie dough balls.
- Shape and Coat Dough: Using a cookie scoop or your hands, portion about 1.5 tablespoons of dough and roll it into a ball. Thoroughly coat each ball in the cinnamon-sugar mixture, then place on the prepared baking sheets spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the cookies appear puffy, slightly cracked on top, with set edges but still soft centers.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the dough once the flour is added to maintain the ideal soft texture.
- Using pumpkin puree, not pumpkin pie filling, ensures the proper flavor and texture in the cookies.
- Chilling the dough briefly before baking can help maintain cookie shape but is not necessary.
- Cookies will keep well stored in an airtight container at room temperature for up to 4 days.
- For a dairy-free version, substitute the butter with a vegan butter alternative.
Keywords: Pumpkin spice cookies, snickerdoodle, fall cookies, pumpkin snickerdoodles, easy cookie recipe, pumpkin dessert, autumn baking
