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Cozy Pumpkin Spice Snickerdoodle Cookies: An Easy Fall Treat

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Soft, chewy snickerdoodle cookies infused with pumpkin puree and warm pumpkin spice, coated in cinnamon-sugar. A simple, comforting fall treat that tastes like autumn in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2¼ cups (280g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the coating: ¼ cup (50g) granulated sugar
  • For the coating: 1½ tablespoons ground cinnamon

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the pumpkin, egg, and vanilla: Mix in the pumpkin puree, room temperature egg, and vanilla extract. Beat on medium-low until combined. The mixture may look slightly curdled—this is normal.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. Finish folding by hand with a rubber spatula if needed.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  6. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the coating: In a small bowl, mix together the ¼ cup granulated sugar and 1½ tablespoons ground cinnamon.
  8. Shape and coat: Scoop about 1½ tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the centers look slightly puffed and just barely underdone.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use a light-colored baking sheet to avoid over-browning. Check for doneness at 10 minutes; centers should look slightly underdone. Let cookies cool on the sheet for 5 minutes before transferring.

Nutrition

Keywords: pumpkin spice snickerdoodle cookies, fall cookies, soft snickerdoodle, pumpkin cookies, easy fall dessert

Find it online: https://cookyep.com/cozy-pumpkin-spice-snickerdoodle-cookies-an-easy-fall-treat/