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Cozy Pumpkin Spice Snickerdoodle Cookies: Easy Fall Recipe

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These cozy pumpkin spice snickerdoodle cookies have that perfect snickerdoodle chew with a whisper of pumpkin and a warm blend of spices that tastes like autumn in cookie form. Quick and easy, they come together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (226g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • ⅓ cup (80g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ½ teaspoon pumpkin pie spice (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Pat the pumpkin puree dry: Spread the ⅓ cup of pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
  4. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1 ¼ cups of granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the wet ingredients: Beat in the patted-dry pumpkin puree, egg, and vanilla extract until fully combined.
  6. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Make the cinnamon-sugar coating: In a small bowl, whisk together the ¼ cup granulated sugar, cinnamon, and extra ½ teaspoon pumpkin pie spice.
  8. Shape the cookies: Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls about 1.5 inches in diameter. Roll each ball between your palms until smooth.
  9. Coat the dough balls: Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place them on the prepared baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes: Bake one sheet at a time. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
  11. Cool properly: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Pat the pumpkin puree dry to prevent flat cookies. Use room temperature ingredients. Do not overmix the dough. Bake one sheet at a time for even results. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin spice snickerdoodle cookies, fall cookies, easy pumpkin cookies, snickerdoodle recipe, pumpkin spice recipe

Find it online: https://oracooks.com/cozy-pumpkin-spice-snickerdoodle-cookies-easy-fall-recipe/