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Cozy Pumpkin Spice Snickerdoodle Cookies with Cinnamon Sugar

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These soft and chewy pumpkin spice snickerdoodle cookies combine real pumpkin puree with warm spices and a crackly cinnamon sugar coating. No chill time needed, they come together in under 30 minutes for the perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed. Scrape down sides and bottom of bowl.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined. The batter may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion out dough. Drop each portion into the cinnamon sugar mixture and roll to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and set around edges, but still soft in center with crackly tops.
  9. Let cookies rest on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

Dough will be sticky; embrace it. For best results, use room temperature ingredients. Cookies can be stored in an airtight container at room temperature for up to 4 days. To freeze, place baked and cooled cookies in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Unbaked dough balls can also be frozen; bake from frozen adding 2-3 minutes.

Nutrition

Keywords: pumpkin spice, snickerdoodle, cookies, fall baking, pumpkin cookies, cinnamon sugar, easy cookie recipe

Find it online: https://eliplate.com/cozy-pumpkin-spice-snickerdoodle-cookies-with-cinnamon-sugar/