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Easy 15-Minute Pumpkin Snickerdoodle Cookies Recipe

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These kid-approved 15-minute pumpkin snickerdoodle cookies are soft, chewy, and coated in cinnamon-sugar magic. Made with simple pantry ingredients, they come together in a flash for a perfect fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Mix on low speed until just combined. The batter may look slightly curdled—this is normal.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed and adding about a third of the flour mixture at a time. Stop mixing as soon as the flour disappears. The dough will be soft and slightly sticky.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating. Stir together with a fork.
  7. Scoop rounded tablespoons of dough and roll them into balls. Use a 1.5-tablespoon cookie scoop for consistent size. If the dough is too sticky, chill for 5 minutes.
  8. Roll each dough ball in the cinnamon-sugar mixture, coating generously. Place on the prepared baking sheet, spacing about 2 inches apart. You should get about 18 cookies.
  9. Bake for 10-12 minutes. The cookies are done when the edges look set and the tops are slightly cracked. For soft, chewy cookies, aim for 10 minutes; for slightly crispier edges, go to 12.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blot pumpkin puree if watery to prevent spreading. Use room temperature ingredients for best results. Chilling dough for 15-20 minutes helps cookies hold shape. Watch bake time closely; ovens vary. Cookies taste even better the day after baking.

Nutrition

Keywords: pumpkin snickerdoodle cookies, 15-minute cookies, easy fall cookies, kid-approved cookies, quick pumpkin cookies

Find it online: https://platebelle.com/easy-15-minute-pumpkin-snickerdoodle-cookies-recipe/