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Easy Kid-Approved Pumpkin Snickerdoodle Cookies Recipe

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These soft, spiced pumpkin snickerdoodle cookies are a quick and easy treat perfect for bake sales, family baking, or any fall occasion. Made with simple ingredients and ready in about 25 minutes, they feature a crackled top and a cinnamon sugar coating that kids and adults love.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup (50g) 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.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look curdled—this is normal.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop rounded tablespoons of dough (about 1.5 tablespoons each). Roll each into a smooth ball, then coat in the cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

For thicker cookies, blot the pumpkin puree with paper towels to remove excess moisture. If dough is too sticky, chill for 15-20 minutes. Rotate baking sheets halfway through for even baking. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle cookies, easy pumpkin cookies, kid-approved cookies, fall cookies, snickerdoodle recipe

Find it online: https://cravemila.com/easy-kid-approved-pumpkin-snickerdoodle-cookies-recipe/