Go Back

Pumpkin Snickerdoodle Cookies

Fall in love with these delightful Pumpkin Snickerdoodle Cookies that combine the classic soft and chewy texture of snickerdoodles with the warm, cozy flavors of pumpkin and cinnamon. Perfect for any autumn gathering!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 baking sheet
  • 1 parchment paper
  • 1 cookie scoop or tablespoon
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree and eggs to the mixture. Mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon for rolling.
  • Using a cookie scoop or tablespoon, scoop out portions of cookie dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until well coated.
  • Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For a softer cookie, slightly underbake them and allow them to cool on the baking sheet.
You can add white chocolate chips or chopped nuts for extra texture and flavor.
Store leftover cookies in an airtight container at room temperature for up to a week.