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Snickerdoodle Pumpkin Cookies

Soft, chewy pumpkin cookies coated in cinnamon sugar – the perfect cozy fall treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 2 tsp vanilla extract
Rolling Sugar
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
  3. Beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and vanilla; mix until smooth.
  4. Gradually add dry ingredients into wet mixture until just combined.
  5. Mix cinnamon and sugar for rolling in a small bowl.
  6. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets.
  7. Bake 10–12 minutes, cool 5 minutes on tray, then transfer to wire rack.

Notes

These cookies are soft and chewy with a cozy pumpkin spice flavor.