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Pumpkin snickerdoodle cookies coated in cinnamon sugar

Pumpkin Snickerdoodle Cookies

Soft, chewy pumpkin snickerdoodle cookies coated generously in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

  • ¾ cup + 1 tbsp all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup + 1 tsp unsalted butter softened
  • ¼ cup + 1 tsp granulated sugar
  • 3 tbsp + 1 tsp light brown sugar
  • 2 tbsp pumpkin purée
  • ½ egg yolk
  • ½ tsp vanilla extract
  • Cinnamon Sugar:
  • ¼ cup granulated sugar
  • ½ tsp cinnamon

Equipment

  • Mixing bowl
  • Hand mixer
  • Cookie scoop
  • Baking sheet
  • Parchment paper

Method
 

  1. Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  2. Mix in the pumpkin purée, egg yolk, and vanilla extract.
  3. Add the flour, cinnamon, baking soda, and salt. Mix until just combined.
  4. Scoop the dough into balls and roll generously in the cinnamon sugar.
  5. Place the dough balls on a lined baking sheet and flatten each one slightly.
  6. Bake at 350°F for 10–12 minutes, until the edges are set and the centers are still soft.
  7. Let the cookies cool on the baking sheet, then enjoy! 🎃🍪🤎

Video

Notes

For the softest cookies, avoid overbaking. The edges should be set while the centers still look slightly soft when they come out of the oven. Let the cookies cool on the baking sheet so they finish setting without becoming dry.