Description
These Pumpkin Snickerdoodles are the ultimate fall cookie. Easy to make and full of cozy autumn flavor!
Ingredients
For the Cookies
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 1 large egg
- 2 tsp vanilla extract
For Rolling
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin purée, egg, and vanilla extract. Mix until smooth.
- Slowly add dry ingredients to wet ingredients and stir until just combined.
- Cover and refrigerate dough for 30 minutes to 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture, and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool for 5 minutes before transferring to a wire rack. Enjoy!
Notes
- Chill the dough – This prevents the cookies from spreading too thin.
- Drain pumpkin purée – If using homemade pumpkin, make sure to remove excess moisture.
- Don’t overbake – Take them out when the edges are set for soft, chewy centers.
- Make ahead – Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes