Description
Pumpkin Snickerdoodles are the ultimate fall cookie, blending the rich flavors of pumpkin spice with a delightful cinnamon-sugar coating. These soft and chewy treats are perfect for cozy evenings and gatherings, bringing warmth and comfort to your dessert table. With every bite, you’ll savor the aromatic spices that define autumn. Easy to make and incredibly satisfying, these cookies will quickly become a seasonal favorite that you’ll want to bake year after year.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 large egg
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon (for coating)
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon ground cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until just combined. Mix in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours, to allow it to firm up.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a small shallow bowl, combine the remaining ½ cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
- Scoop dough by rounded tablespoonfuls and roll each into a ball. Roll each dough ball generously in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly set but the centers are still soft.
- Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 28g)
- Calories: 115
- Sugar: 7g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg