Description
Soft pumpkin snickerdoodle cookies with a cinnamon sugar crackle topping, perfect for cozy fall evenings. These cookies balance tender pumpkin-infused dough with the classic snickerdoodle tang and a sweet, crisp exterior.
Ingredients
Scale
- 2 ½ cups (312 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- 1 ½ teaspoons (6 g) cream of tartar
- ½ teaspoon (3 g) salt
- 2 teaspoons (5 g) ground cinnamon, plus extra for rolling
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- ½ cup (120 g) pumpkin puree (canned or fresh)
- Cinnamon sugar topping: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon. Set aside.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree until the dough is smooth and evenly colored. If sticky, refrigerate for 15 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overmix.
- In a small bowl, stir together the cinnamon sugar topping ingredients.
- Using a cookie scoop or tablespoon, form dough balls about 1 ½ inches in diameter. Roll each ball generously in the cinnamon sugar mixture and place on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers look soft and cinnamon sugar crackle forms.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use softened butter, not melted, for best texture. If dough is sticky, chill for 15 minutes before rolling. Roll dough balls generously in cinnamon sugar for signature crackle. Watch baking time closely to keep centers soft. Dough can be frozen before baking; add a couple of minutes to baking time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6
- Carbohydrates: 18
- Protein: 1
Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, cinnamon sugar cookies, fall baking, pumpkin spice cookies, easy pumpkin cookies