Description
Soft, chewy pumpkin spice snickerdoodle cookies with a tender pumpkin-spiced center and a crackly cinnamon sugar coating, perfect for fall gatherings and cozy afternoons.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- ½ cup (120 g) pumpkin puree, canned or homemade
- 2 large eggs, room temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar mixed with 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugar: Beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Crack in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Mix in pumpkin puree: Add ½ cup pumpkin puree and beat until combined.
- Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Fold dry into wet: Slowly add the dry mixture to the wet ingredients in batches, folding gently until just combined. Avoid overmixing.
- Prepare cinnamon sugar coating: Mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.
- Shape the cookies: Portion dough balls about 1 ½ tablespoons (22 g) each. Roll each ball in the cinnamon sugar mixture until fully coated. Place 2 inches apart on baking sheets.
- Bake: Bake for 12-14 minutes until edges are set and lightly golden but centers still look soft.
- Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use softened butter at room temperature for best creaming results. Avoid overmixing to keep cookies tender. Chill dough for 15-20 minutes if cookies spread too much. Baking time may vary by oven; remove when edges are set but centers look slightly underbaked. Cooling on the baking sheet before transferring helps maintain chewy texture. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, replace butter with refined coconut oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6
- Carbohydrates: 18
- Protein: 1.5
Keywords: pumpkin spice, snickerdoodle, cookies, fall treats, pumpkin cookies, cinnamon sugar, soft cookies, chewy cookies, autumn baking