Description
These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are everything you want in a fall cookie — soft, spiced, and coated in that irresistible cinnamon sugar crunch. They’re easy enough for a weekday treat but special enough for holiday baking.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120g) pumpkin puree (100% pure pumpkin)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ¼ cup (50g) 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 or silicone mats.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt. Set aside.
- In a large bowl, beat ½ cup softened butter with ½ cup granulated sugar and ½ cup packed brown sugar until light and fluffy — about 2 minutes on medium speed.
- Mix in ½ cup pumpkin puree, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons vegetable oil. Beat until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
- Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Then roll each ball in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheet, 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 them to a cooling rack to cool completely.
Notes
Use room temperature ingredients. Don’t skip the oil. Check your pumpkin puree for excess moisture and blot if needed. Rotate the baking sheet halfway through baking. Let cookies cool on the sheet for 5 minutes before moving. Use a cookie scoop for even sizing. For gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. For vegan, use a flax egg and vegan butter or coconut oil.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 85
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, cinnamon sugar cookies, fall cookies, easy pumpkin recipe