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Pumpkin Spice Snickerdoodles: 1 Cozy Fall Cookie

Pumpkin Spice Snickerdoodles
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Embrace the cozy flavors of fall with these Pumpkin Spice Snickerdoodles. These soft, chewy cookies are packed with pumpkin and warm spices, then rolled in a cinnamon-sugar coating for that classic snickerdoodle tang. Perfect for sharing or enjoying with a warm drink.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For Rolling:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling the cookies.
  7. Scoop rounded tablespoons of dough and roll them into balls.
  8. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For softer cookies, bake for a shorter amount of time. For crispier cookies, bake a minute or two longer.
  • Ensure you use pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
  • The dough can be chilled for up to 3 days before baking.

Nutrition

Find it online: https://delishdiarist.com/pumpkin-spice-snickerdoodles-recipe/