Wholesome Pumpkin Snickerdoodle Cookies
Soft, pillowy snickerdoodle cookies with a perfect crackly top and warm autumn spices, made with pumpkin puree for a moist, tender crumb. Ready in under 30 minutes with no chilling required.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (1 stick, 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (120g) pumpkin puree (100% pure pumpkin)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- For the cinnamon-sugar coating:
- ¼ cup (50g) granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
- Add pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully combined and smooth, about 1 minute. Scrape bowl again.
- Gradually add dry ingredients to wet ingredients, mixing on low speed. Add about one-third at a time, mixing just until combined. Do not overmix.
- In a small bowl, stir together ¼ cup granulated sugar and 1½ teaspoons cinnamon for coating.
- Scoop dough using a 1.5-tablespoon cookie scoop or two spoons. Roll each portion into a smooth ball. Roll each ball in cinnamon-sugar mixture to coat completely.
- Place coated dough balls on prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and set around edges but still soft in center.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Do not chill the dough; room temperature dough yields the best texture. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. For vegan, use a flax egg and vegan butter sticks. Store in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, fall cookies, easy pumpkin cookies, soft snickerdoodle, pumpkin dessert, autumn baking