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Easy One-Bowl Pumpkin Snickerdoodle Cookies

easy one-bowl pumpkin snickerdoodle cookies - featured image
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Soft, pillowy pumpkin cookies with a classic tangy-sweet snickerdoodle flavor and a cinnamon-sugar coating. These easy one-bowl treats are perfect for fall gatherings and come together in under 20 minutes of active prep time.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale (about 2-3 minutes).
  3. Add the pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 1/2 teaspoons cinnamon.
  5. Gradually add the dry ingredients to the wet mixture and mix on low speed or by hand just until the flour disappears. Do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours) to prevent spreading.
  7. While the dough chills, mix the 1/2 cup sugar and 1 teaspoon cinnamon for the coating.
  8. Scoop dough into 1.5 tablespoon portions and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
  9. Place cookies on prepared baking sheets, leaving 2 inches of space between each.
  10. Bake for 10-12 minutes, rotating the sheet halfway through, until edges are set and lightly golden but centers look soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chilling the dough is crucial for thick, chewy cookies. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, one-bowl recipe, easy cookies, cinnamon sugar, autumn treats

Find it online: https://milaspoon.com/easy-one-bowl-pumpkin-snickerdoodle-cookies-best-fall-recipe/