Name: Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 3/4 cup pure pumpkin puree; 1 teaspoon vanilla extract; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger

Jump to Recipe

These pumpkin snickerdoodle cookies are the ultimate homemade cookies for autumn. This pumpkin snickerdoodle cookie recipe gives you soft, cake-like chewy pumpkin snickerdoodle cookies with a spicy cinnamon sugar coat. They are a perfect treat for your fall baking list. If you are looking for the best cookie recipes or baking ideas for the season, you have found them. This guide will show you how to make pumpkin snickerdoodle cookies easily.

Recipe Information
Preparation time 15 minutes
Cooking time 12 minutes
Total time 27 minutes
Servings 24 cookies

Nutrition Information per cookie
Calories 120
Total Fat 5g
Saturated Fat 3g
Cholesterol 20mg
Sodium 85mg
Total Carbohydrate 18g
Dietary Fiber 0g
Total Sugars 11g
Protein 1g

Ingredients

For the cookie dough

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract

For the cinnamon sugar coating

1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger

How to Make Pumpkin Snickerdoodle Cookies

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Make the cinnamon sugar coating. In a small bowl, mix the sugar, cinnamon, and ginger. Set this bowl aside.
Make the cookie dough. In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, beat the softened butter and sugar together. Use an electric mixer. Beat them until they are light and fluffy.
Add the egg to the butter mixture. Beat until it is just combined. Then add the pumpkin puree and vanilla extract. Beat again until everything is mixed. The mixture might look a little curdled. This is normal. Do not panic.
Gradually add the dry flour mixture to the wet butter mixture. Mix on a low speed until a soft dough forms.
Scoop the dough. Use a tablespoon or a small cookie scoop. Roll the dough into 1-inch balls.
Roll each dough ball in the cinnamon sugar coating. Make sure you cover the entire ball. Place the coated balls on your prepared baking sheets. Leave about 2 inches of space between each cookie.
Bake the cookies for 11 to 13 minutes. The cookies will be puffy and the tops will look set.
Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely.

Gluten Free Pumpkin Snickerdoodle Cookies

You can make gluten free pumpkin snickerdoodle cookies. Use a good quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum. If it does not, add 1 teaspoon of xanthan gum to your dry ingredients. The rest of the steps in this pumpkin snickerdoodle cookie recipe stay the same.

Important Tips for Easy Pumpkin Snickerdoodle Cookies

Do not overbake these cookies. They should be soft in the middle for the best chewy texture.
Use pure pumpkin puree. Do not use pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
Ensure your butter is softened, not melted. Softened butter will cream with the sugar properly.
Store leftover cookies in an airtight container at room temperature for up to 4 days.

Final Thought

We hope you enjoy making these fantastic fall cookies. This pumpkin snickerdoodle cookie recipe is a simple way to create wonderful homemade cookies. Share them with friends, keep them all for yourself, or use them as excellent baking ideas for the season. Happy baking!