Cozy Pumpkin Snickerdoodle Cookies
Soft, chewy cookies packed with cozy spices and pumpkin flavor, perfect for fall gatherings or a comforting treat with coffee.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg yolk
- ¾ cup (180g) pure pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt.
- In a large bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in egg yolk, pumpkin puree, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until a soft dough forms. Do not overmix.
- In a small bowl, mix granulated sugar with ground cinnamon to create the cinnamon-sugar coating.
- Using a small cookie scoop, portion out the dough and roll into balls. Coat each ball generously in the cinnamon-sugar mixture.
- Arrange the coated balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. Avoid overbaking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Don’t skip the cream of tartar for the classic snickerdoodle texture and flavor.’, ‘Avoid overbaking to keep the cookies soft and chewy.’, ‘Use room temperature butter and egg yolk for smoother mixing.’, ‘Chill the dough for 20-30 minutes if it feels too sticky.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
Keywords: Pumpkin Snickerdoodle Cookies, Fall Dessert, Pumpkin Spice Cookies, Easy Cookie Recipe, Autumn Treat