Pumpkin Spice Snickerdoodle Cookies (Printable)

Pumpkin spice snickerdoodles blended with cinnamon offer a soft, sweet treat perfect for autumn gatherings.

# Components:

→ Dry Ingredients

01 - 315 g (2 1/2 cups) all-purpose flour
02 - 10 g (2 tsp) cream of tartar
03 - 5 g (1 tsp) baking soda
04 - 2 g (1/2 tsp) salt
05 - 6 g (2 tsp) ground cinnamon
06 - 2 g (1/2 tsp) ground nutmeg
07 - 2 g (1/2 tsp) ground ginger
08 - 1 g (1/4 tsp) ground cloves

→ Wet Ingredients

09 - 170 g (3/4 cup) unsalted butter, softened
10 - 200 g (1 cup) granulated sugar
11 - 50 g (1/4 cup) packed light brown sugar
12 - 60 g (1/4 cup) canned pumpkin puree
13 - 1 large egg
14 - 5 ml (1 tsp) vanilla extract

→ Coating

15 - 50 g (1/4 cup) granulated sugar
16 - 4 g (1 1/2 tsp) ground cinnamon

# Method:

01 - Whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl until evenly combined.
02 - Beat softened unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
03 - Add pumpkin puree, egg, and vanilla extract to the butter mixture; mix until fully blended.
04 - Gradually add dry ingredients to the wet mixture, mixing gently until a soft dough forms.
05 - Cover bowl tightly and refrigerate dough for at least 30 minutes for easier shaping.
06 - In a small bowl, mix granulated sugar and cinnamon for coating.
07 - Scoop dough using a medium cookie scoop (about 2 tablespoons each), roll into balls, then coat each with cinnamon-sugar mixture.
08 - Arrange coated dough balls on a parchment-lined baking tray, spaced several centimeters apart. Bake at 175°C (350°F) for 10–12 minutes or until edges are set and centers are slightly soft.
09 - Transfer cookies to a wire rack and let cool completely before serving.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients you probably already have
  • Soft chewy texture with crisp cinnamon-sugar edges
  • Perfectly balanced pumpkin flavor without being overpowering
  • Freezes well for make-ahead treats
02 -
  • Always use pure pumpkin puree for the right texture
  • Chilling the dough makes all the difference for chewy cookies
  • Adding extra cinnamon to the sugar coating enhances the aroma
03 -
  • Let butter and egg yolk come to room temperature to ensure they cream properly
  • Never skip chilling the dough even if you are in a hurry
  • Rolling cookies twice in cinnamon sugar gives a thicker more flavorful crust
  • Invest in a cookie scoop to make your batch perfectly uniform for even baking

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