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Snickerdoodle pumpkin cookies with cheese cream frosting, sprinkles and cherry

Snickerdoodle Pumpkin Cookies

These Snickerdoodle Pumpkin Cookies are the perfect blendof warm fall spices, soft textures, and that familiar snickerdoodle sugar-cinnamoncoating. Whether you're baking for a cozy night in or a Friendsgivingfood event, this recipe will impress. Best of all, it’sbeginner-friendly, nutritious, and easily adaptable for dietary needs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients
  

  • 1 1/2 cups 190g all-purpose flour (substitute: gluten-free flour blend)
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar optional for better texture and tangy taste
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup 115g unsalted butter, softened (substitute: dairy-free butter)
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g brown sugar
  • 1/3 cup 80g pumpkin purée (homemade or canned)
  • 1 large egg yolk substitute: flax egg
  • 1 tsp vanilla extract

Cinnamon-Sugar Coating:

  • 1/4 cup 50g granulated sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  • Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy. Mix in pumpkin purée, egg yolk, and vanilla extract.
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
  • Chill dough (optional): If the dough feels soft, chill for 20-30 minutes to firm up.
  • Prepare cinnamon-sugar coating: In a small bowl, mix sugar and cinnamon. Roll cookie dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture.
  • Bake: Place the dough balls on the prepared baking sheet, spaced 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and the centers look slightly soft.
  • Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Substitutions:

  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Dairy-free: Replace butter with dairy-free alternatives.
  • Egg-free: Substitute a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
  • Use an extra 1/2 tsp  Baking powder for tartar cream

Notes:

  • Adjust pumpkin purée if too watery by straining it before use.
To keep cookies soft, store them with a slice of bread in an airtight container