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Cozy Pumpkin Snickerdoodle Cookies | Easy Cinnamon Sugar Recipe

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These soft, pillowy pumpkin snickerdoodle cookies are coated in cinnamon sugar and packed with warm fall spices. The secret to their tender texture is blotting the pumpkin purée to remove excess moisture, resulting in a perfectly crackled, cloud-like crumb that tastes like autumn in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (122g) pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Blot the pumpkin purée: Spread 1/2 cup pumpkin purée onto a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit for 5 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
  4. Add wet ingredients: Beat in blotted pumpkin purée, egg, and vanilla extract until fully combined. Mixture may look slightly curdled.
  5. Whisk dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
  8. Make cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cinnamon.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, scoop portions of chilled dough and roll into smooth balls. Roll each ball generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until puffed, slightly cracked on top, and set around edges but still soft in center.
  11. Cool on baking sheet: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  12. Repeat with remaining dough, letting baking sheets cool between batches.

Notes

Blotting the pumpkin purée is crucial to prevent flat, gummy cookies. Chill the dough for at least 30 minutes to prevent spreading. For best results, use room temperature ingredients. Cookies taste even better the day after baking. To freeze, shape and coat dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, cinnamon sugar cookies, pumpkin dessert, easy cookie recipe

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