35 Pumpkin Snickerdoodle Cookies That Taste Like Fall Magic
Soft and chewy pumpkin snickerdoodle cookies with a hint of cinnamon and pumpkin spice. Perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- In another bowl, cream butter and sugar until light. Add pumpkin, egg, and vanilla. Mix well.
- Gradually add dry ingredients to wet ingredients. Mix until combined.
- In a small bowl, mix 1/4 cup sugar and 1 tbsp cinnamon for rolling.
- Scoop dough into balls (about 1 tbsp each). Roll each in cinnamon sugar.
- Place dough balls on baking sheets, 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes or until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake—cookies will firm up as they cool.
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for 1 hour if too sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg