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Cozy Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft, spiced pumpkin snickerdoodle cookies are rolled in cinnamon sugar and come together in under 30 minutes. Perfect for fall gatherings, they’re a crowd-pleasing treat that tastes like autumn in every bite.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 2 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.
  3. In a large bowl, cream the butter, cream cheese, and sugars. Use an electric mixer on medium speed to beat 1/2 cup softened butter, 2 oz softened cream cheese, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar together until light and fluffy—about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the pumpkin, egg yolk, and vanilla. Beat in 1/2 cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract on low speed until just combined.
  5. Gradually add the dry ingredients. With the mixer on low speed, add the flour mixture in three additions, mixing until just combined after each. Do not overmix.
  6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Prepare the cinnamon sugar coating. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
  8. Scoop and roll the dough. Use a cookie scoop to portion out 1.5-tablespoon balls of dough. Roll each ball between your palms to make it smooth, then roll it in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes. The edges should look set and slightly golden, but the centers will still look soft and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Measure flour by spooning and leveling. Do not overmix the dough. For best results, bake one sheet at a time in the center of the oven. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies on demand.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, easy pumpkin cookies, snickerdoodle recipe, pumpkin dessert

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