Cozy Pumpkin Spice Snickerdoodles Recipe Perfect Soft-Batch Cookies
Soft-batch pumpkin spice snickerdoodles with a cinnamon sugar coating, perfect for autumn gatherings and cozy moments.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 grams) all-purpose flour
- 2 teaspoons ground cinnamon, plus extra for rolling
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) pumpkin puree (not pumpkin pie filling)
- ¼ cup (50 grams) granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, 2 teaspoons cinnamon, nutmeg, ginger, baking soda, and salt until evenly combined.
- In a mixer bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Do not overmix.
- In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon for the coating.
- Scoop dough using a cookie scoop or tablespoon (about 1.5 tablespoons/22 grams per cookie). Roll each ball in the cinnamon sugar mixture until fully coated. Place about 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter for best texture. If dough is too sticky, chill for 15 minutes before rolling. Do not overbake to keep cookies soft. For dairy-free, use plant-based spread and flax egg. For gluten-free, use 1:1 gluten-free baking flour. Rolling cookies twice in cinnamon sugar enhances flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 0.15
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin spice snickerdoodles, soft batch cookies, fall cookies, pumpkin cookies, cinnamon sugar cookies, autumn baking