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Cozy Pumpkin Spice Snickerdoodles

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Soft, chewy pumpkin spice snickerdoodles with a warm cinnamon-sugar coating, perfect for fall gatherings and cozy moments.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Cinnamon-sugar coating: ¼ cup granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk together the dry ingredients: all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt in a medium bowl. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat softened unsalted butter, granulated sugar, and packed brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides occasionally.
  4. Add the wet ingredients: Beat in the large egg, pumpkin puree, and vanilla extract until fully combined and smooth.
  5. Gradually add the dry mixture: Reduce mixer speed to low and add the flour mixture in two additions. Mix just until combined; do not overmix. The dough will be slightly sticky but manageable.
  6. Make the cinnamon-sugar coating: In a small bowl, mix granulated sugar and ground cinnamon.
  7. Shape and coat the dough balls: Using a spoon or cookie scoop, portion dough into 1 ½-inch balls (about 2 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place coated balls about 2 inches apart on prepared baking sheets.
  8. Bake the cookies: Bake in the preheated oven for 10-12 minutes. Cookies will look set but still soft in the center. Avoid overbaking to keep chewy texture.
  9. Cool completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

Notes

Use room temperature butter and egg for better texture. Do not overmix after adding flour to avoid tough cookies. Chill dough if too sticky to roll. Fresh spices improve flavor. The cinnamon-sugar coating is essential for authentic snickerdoodle texture and flavor. Cookies taste better the next day as flavors meld. Store in airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, snickerdoodles, fall cookies, soft cookies, chewy cookies, pumpkin puree, cinnamon sugar, easy cookies

Find it online: https://siennaspoon.com/cozy-pumpkin-spice-snickerdoodles-recipe-easy-soft-chewy-cookies/