Pumpkin Snickerdoodle Cookie Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Pumpkin Snickerdoodle Cookies: A Fall Delight

The crisp air, the changing leaves, and the irresistible aroma of pumpkin spice—fall is here, and what better way to celebrate than with a batch of warm, delicious pumpkin snickerdoodle cookies? This recipe combines the comforting spice of pumpkin with the classic cinnamon-sugar crunch of snickerdoodles, creating a truly unique and unforgettable treat. Get ready to impress your friends and family with these festive and flavorful cookies!

Ingredients You'll Need:

This recipe yields approximately 24 cookies. Adjust quantities as needed for larger batches.

• For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

• For the Snickerdoodle Coating:

  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions: A Step-by-Step Guide

Follow these simple steps to bake the perfect pumpkin snickerdoodle cookies:

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer is ideal, but a hand mixer works just as well.
3. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; slightly lumpy dough is okay.

Step 2: Create the Cinnamon-Sugar Coating

1. In a shallow dish, combine the granulated sugar and ground cinnamon. This is your snickerdoodle coating, the key to that signature flavor and texture.

Step 3: Shape and Bake the Cookies

1. Roll the cookie dough into 1-inch balls.
2. Roll each ball in the cinnamon-sugar mixture, ensuring it's evenly coated.
3. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
4. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Step 4: Cooling and Serving

1. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
2. Once cool, enjoy your warm, delicious pumpkin snickerdoodle cookies! They are perfect with a glass of milk or your favorite autumnal beverage.

Tips for Success:

• Don't overmix the dough: Overmixing can lead to tough cookies.
• Chill the dough (optional): For thicker cookies, chill the dough for at least 30 minutes before baking.
• Adjust baking time: Ovens vary, so keep an eye on your cookies and adjust the baking time as needed.
• Storage: Store leftover cookies in an airtight container at room temperature for up to a week.

Keywords: Pumpkin Snickerdoodle Cookies, Fall Cookies, Pumpkin Spice Cookies, Autumn Baking, Cookie Recipe, Dessert Recipe, Easy Cookie Recipe, Holiday Cookies, Thanksgiving Cookies, Cinnamon Sugar Cookies

This recipe is sure to become a fall favorite! Enjoy the process and the delicious results. Happy baking!