Go Back

Pumpkin Snickerdoodle Cookies

These delightful Pumpkin Snickerdoodle Cookies combine the warm, spiced flavors of pumpkin and cinnamon with the classic soft texture of traditional snickerdoodles. They're perfect for fall gatherings or any time you're craving a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 baking sheet
  • 1 parchment paper
  • 1 cookie scoop or tablespoon
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer or whisk.
  • Add the pumpkin puree, egg, and vanilla extract to the mixture and blend until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  • In a small bowl, mix together the ¼ cup granulated sugar and 2 teaspoons ground cinnamon for coating.
  • Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet about 2 inches apart. Roll each ball in the cinnamon-sugar mixture before placing it on the sheet.
  • Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

For an extra touch, you can add chopped walnuts or pecans to the cookie dough if you like.
These cookies can be stored in an airtight container at room temperature for up to one week.
You can freeze the cookie dough balls before baking for a quick treat later—just bake them directly from the freezer, adding a couple of extra minutes to the cooking time.