Description

Soft, chewy pumpkin spice snickerdoodle cookies with a classic cinnamon-sugar crust. These easy 5-ingredient style cookies capture the cozy flavors of autumn with a moist interior and tangy finish.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (120g) 100% pure pumpkin puree
1 large egg, room temperature
1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice (optional)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, beat softened butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes.
Add pumpkin puree, egg, and vanilla extract. Mix on low speed until just combined, scraping down the sides of the bowl.
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
Gradually add dry ingredients to the wet mixture on low speed. Mix until just combined; do not overmix.
Cover dough and refrigerate for 30 minutes to prevent excessive spreading.
In a small bowl, mix 1/2 cup sugar, cinnamon, nutmeg, and a pinch of salt for the coating.
Scoop dough into 1.5-tablespoon balls and roll in the cinnamon sugar mixture until fully coated.
Place cookies on baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Chill the dough for at least 30 minutes to prevent flat cookies. Measure flour using the spoon-and-level method for best texture. Cookies can be frozen as dough balls or baked cookies for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12
Sodium: 110
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin spice, snickerdoodle, fall cookies, easy baking, autumn recipes, pumpkin cookies, cinnamon sugar