Go Back
–+ servings

Pumpkin Snickerdoodle Cookies You’ll Crave This Fall

Enjoy these Pumpkin Snickerdoodle Cookies, a delightful twist on a classic favorite, perfect for autumn cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Consider using a gluten-free blend for a different twist.
  • 1 teaspoon baking soda Helps give the cookies a lovely rise and chewy texture.
  • 1 teaspoon ground cinnamon Essential for warm flavor profile; add extra for spicier kick.
  • 1/4 teaspoon ground nutmeg Just a pinch enhances the cozy essence of fall.
  • 1 pinch salt Balances sweetness and brings all flavors together.
  • 1/2 cup unsalted butter Let it soften for easy mixing.
  • 1/2 cup granulated sugar Sweetens the dough for a crunchy exterior.
  • 1/2 cup brown sugar Adds moisture and a hint of caramel flavor.
  • 1 cup pumpkin puree The star ingredient for these cookies.
  • 1 large egg Binds the ingredients together for the perfect texture.
  • 1 teaspoon vanilla extract Enhances all other flavors beautifully.
For the Cinnamon Sugar Coating
  • 1/4 cup granulated sugar For sweetening the topping.
  • 2 teaspoons ground cinnamon Mix with sugar for the classic snickerdoodle finish.

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment Paper
  • Whisk
  • stand mixer

Method
 

Step-by-Step Instructions for Pumpkin Snickerdoodle Cookies
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the pumpkin puree and egg to the butter and sugar mixture, and mix until well combined.
  5. Gradually add the flour mixture to the pumpkin mixture, folding gently until just combined.
  6. In a small bowl, mix the granulated sugar with ground cinnamon for the coating.
  7. Scoop tablespoon-sized portions of dough, roll them into balls, and coat in the cinnamon sugar mixture.
  8. Place the coated dough balls on the baking sheet, leaving space between them. Bake for 10-12 minutes.
  9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 0.5gSugar: 8gVitamin A: 10IUCalcium: 10mgIron: 0.5mg

Notes

Consider adding chocolate chips or nuts for extra flavor. Store in an airtight container to maintain softness.

Tried this recipe?

Let us know how it was!