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Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies combine warm fall flavors with a soft, chewy texture, making them a perfect seasonal treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American, Fall
Servings 24 cookies
Calories 155 kcal

Ingredients
  

Dry Ingredients

  • 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.

Wet Ingredients

  • 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.

Topping

  • 1/4 cup granulated sugar For sweetening the topping.
  • 2 teaspoons ground cinnamon Mix with sugar for the classic snickerdoodle finish.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and smooth.
  • Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined.
  • Gradually add the dry mixture to the wet ingredients. Stir until you have a soft dough. Do not overmix.
  • In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons cinnamon for the topping.

Baking

  • Scoop dough by rounded tablespoons and roll each ball lightly in the cinnamon-sugar mixture.
  • Place the dough balls on the prepared baking sheets about 2 inches apart. Flatten each ball gently with the palm of your hand.
  • Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For serving, pair with milk, coffee, or cider. These cookies can be made gluten-free and stored in an airtight container.
Keyword Baking, Chewy Cookies, Fall Cookies, Pumpkin Desserts, Pumpkin Snickerdoodle Cookies