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Perfect Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft and chewy pumpkin snickerdoodle cookies are spiced with cinnamon and nutmeg, coated in a crackly cinnamon-sugar crust, and packed with cozy fall flavor. They’re simple enough for a weekday baking session but impressive enough for holiday gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (170g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. Set aside.
  3. In a large bowl, cream together the butter and sugars: Using an electric mixer on medium speed, beat 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the egg, vanilla, and pumpkin: Beat in 1 large egg, 1 teaspoon vanilla extract, and 3/4 cup pumpkin puree. Mix on low speed until just combined. The batter may look curdled; this is normal.
  5. Gradually add the dry ingredients: With the mixer on low speed, add the flour mixture in three additions, mixing just until incorporated after each. Be careful not to overmix.
  6. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the cookies hold their shape better.
  7. Prepare the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 tablespoons cinnamon.
  8. Shape the cookies: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball between your palms. Roll each ball generously in the cinnamon-sugar mixture, making sure it’s fully coated.
  9. Arrange on baking sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. I usually fit 8-9 cookies per sheet.
  10. Bake for 10-12 minutes: Bake one sheet at a time in the center of the oven. The cookies are done when the edges look set and the tops are slightly crackled. The centers will still look soft and puffy.
  11. Cool on the baking sheet for 5 minutes: Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, pat pumpkin puree dry with paper towels before measuring to remove excess moisture. Use room temperature ingredients. Chilling the dough for 30 minutes is recommended for thicker cookies. Bake one sheet at a time for even baking. Cookies stay fresh in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin cookies, snickerdoodle, cinnamon sugar cookies, easy fall recipe, soft pumpkin cookies

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