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Best Easy Pumpkin Snickerdoodle Cookies Recipe

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These soft and chewy pumpkin snickerdoodle cookies are rolled in cinnamon-sugar and require no chilling. They’re the perfect fall treat with a crackled top and warm spices.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the cinnamon-sugar coating:
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or stirring by hand until just combined. Do not overmix.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until fully coated.
  8. Place coated dough balls on prepared baking sheets, spacing about 2 inches apart.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes, until edges are set and tops are puffy with cracks.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip the cream of tartar—it gives snickerdoodles their signature tang and chewy texture. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, easy pumpkin cookies, no chill cookies, fall cookies, snickerdoodle recipe

Find it online: https://dinadishes.com/best-easy-pumpkin-snickerdoodle-cookies-recipe/