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Perfect Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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Soft, spiced pumpkin snickerdoodle cookies with a crackly cinnamon-sugar top. This easy fall recipe uses simple ingredients and no chilling required for a quick, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (for dough)
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil (or canola/neutral oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, 1 teaspoon cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. In a medium bowl, whisk together 1 cup sugar, pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour wet mixture into dry ingredients. Stir with a wooden spoon or spatula until just combined (do not overmix). Dough will be soft and slightly sticky.
  5. In a small bowl, mix ¼ cup sugar and 2 tablespoons cinnamon for the coating.
  6. Using a cookie scoop or tablespoon, portion about 1.5 tablespoons of dough. Roll into balls.
  7. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are crackly but centers still soft. Do not overbake.
  9. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool between batches.

Notes

For extra crackly tops, let the dough balls rest in the coating for about 2 minutes before baking. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Do not overmix the dough. For dairy-free, use coconut oil instead of vegetable oil. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later.

Nutrition

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

Find it online: https://cookyep.com/perfect-pumpkin-snickerdoodle-cookies-easy-fall-recipe/