Description

These soft, tender pumpkin snickerdoodle cookies come together in one bowl with simple pantry ingredients. Perfect for fall gatherings, they have a classic cinnamon-sugar coating and a melt-in-your-mouth center that stays soft for days.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup pumpkin puree (100% pure, not pie filling)
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the pumpkin puree, egg, and vanilla extract until just combined.
In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. The dough will be soft and slightly sticky.
For best results, cover the bowl and refrigerate the dough for 30 minutes (optional but recommended).
In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
Using a cookie scoop or your hands, portion the dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, chill the dough for 30 minutes. If cookies spread too much, dough was too warm—chill again. For softer cookies, bake on the shorter end (10 minutes). Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

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

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10
Sodium: 95
Fat: 5
Saturated Fat: 3
Carbohydrates: 20
Fiber: 1
Protein: 2

Keywords: pumpkin snickerdoodle cookies, easy pumpkin cookies, one-bowl cookies, fall cookies, soft pumpkin cookies, cinnamon sugar cookies