Lighter Pumpkin Snickerdoodle Cookies
Soft, spiced pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating. Made with half the butter of traditional recipes, these lighter cookies are quick, easy, and perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon (for dough)
- 2 tablespoons ground cinnamon (for coating)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter, softened
- ½ cup (100g) granulated sugar (for dough)
- ¼ cup (50g) granulated sugar (for coating)
- ¼ cup (50g) light brown sugar, packed
- ½ cup (120g) pumpkin puree (100% pure pumpkin)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt.
- In a large mixing bowl, beat softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in pumpkin puree, egg, and vanilla extract until just combined. Batter may look slightly curdled.
- Fold dry ingredients into wet ingredients with a spatula until just combined. Do not overmix.
- In a small shallow bowl, whisk together ¼ cup granulated sugar and 2 tablespoons cinnamon for coating.
- Using a cookie scoop or tablespoon, portion dough into rounded tablespoons. Roll into balls, then coat each ball in cinnamon sugar mixture.
- Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers are puffy but still soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the dough. Use room temperature ingredients. Measure flour correctly by spooning into cup and leveling. Watch baking time closely; cookies should look slightly underdone in center when removed. Let cool on sheet for 5 minutes before moving. For storage, keep in airtight container with a slice of bread for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 10
- Sodium: 95
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle, lighter cookies, fall cookies, cinnamon sugar cookies, easy pumpkin cookies