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Best 15-Minute Pumpkin Snickerdoodle Cookies Recipe

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These 15-minute pumpkin snickerdoodle cookies are soft, tender, and coated in cinnamon sugar. Made with simple pantry ingredients, they’re the perfect quick dessert for busy weeknights.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the coating: 1/4 cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let it cool for a minute.
  3. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy, about 30 seconds.
  4. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and uniform.
  5. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or silicone spatula until just combined. Do not overmix.
  7. In a small bowl, mix together the coating sugar and cinnamon.
  8. Scoop the dough into 1.5-tablespoon portions and roll each into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar; it gives the cookies their signature tangy flavor and soft texture. If the dough is too sticky, refrigerate for 5-10 minutes. For best results, bake one sheet at a time on the middle rack.

Nutrition

Keywords: pumpkin snickerdoodle cookies, 15-minute cookies, easy pumpkin cookies, soft pumpkin cookies, weeknight dessert

Find it online: https://oracooks.com/best-15-minute-pumpkin-snickerdoodle-cookies-recipe/