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Cozy Pumpkin Snickerdoodle Cookies Easy Recipe with Cinnamon Sugar Crust

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Soft pumpkin-infused snickerdoodle cookies with a crisp cinnamon sugar crust, perfect for cozy fall gatherings and quick baking.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (plus extra for coating)
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 1 large egg, room temperature
  • ½ cup (120 grams) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Cinnamon sugar coating: ¼ cup granulated sugar and 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 2 teaspoons ground cinnamon.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg until incorporated, then add ½ cup pumpkin puree and 1 teaspoon vanilla extract.
  5. Gradually mix in the dry ingredients on low speed or fold with a spatula until just combined; do not overmix.
  6. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, form dough into 1 ½ inch diameter balls and roll each generously in the cinnamon sugar coating.
  8. Place dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes until edges are set and tops show cracks; centers should still look soft.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If kitchen is humid, chill dough for 15 minutes before rolling. Be generous with cinnamon sugar coating for a crackly crust. Avoid overbaking to keep cookies soft. Dough can be chilled up to 48 hours before baking. For gluten-free, use gluten-free flour with xanthan gum. For vegan, use dairy-free butter and flax egg.

Nutrition

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

Find it online: https://clunkcook.com/cozy-pumpkin-snickerdoodle-cookies-easy-recipe-with-cinnamon-sugar-crust/