Nothing says fall quite like the warm, comforting flavors of pumpkin and cinnamon. These Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating are the perfect seasonal twist on the classic snickerdoodle, combining the soft and chewy texture of snickerdoodles with the rich, cozy flavor of pumpkin. Rolled in a delightful cinnamon-sugar mixture before baking, these cookies are slightly crisp on the outside with a soft, pumpkin-spiced interior. They’re perfect for fall gatherings, holiday parties, or simply cozying up with a cup of tea on a chilly evening.

Ingredients:

For the Pumpkin Snickerdoodle Cookies:

• 2 ¾ cups all-purpose flour
• 1 ½ tsp cream of tartar
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg
• 2 tsp vanilla extract

For the Cinnamon Sugar Coating:

• ⅓ cup granulated sugar
• 1 tbsp ground cinnamon

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Preparation:

Step 1: Prepare the Dough

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the pumpkin purée, egg, and vanilla extract, and beat until fully combined. The mixture may look slightly curdled—this is normal.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough to ensure soft, tender cookies.

Step 2: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the pumpkin flavor.

Step 3: Prepare the Cinnamon Sugar Coating

1. While the dough is chilling, mix the granulated sugar and ground cinnamon in a small bowl. Set aside.

Step 4: Shape and Coat the Cookies

1. Once the dough is chilled, scoop out about 1 ½ tablespoons of dough and roll it into a ball.
2. Roll each dough ball generously in the cinnamon sugar coating until fully covered.
3. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press each cookie ball down slightly to help them spread evenly.

Step 5: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies will continue to set as they cool.
2. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Cooking Notes:

• Pumpkin purée tends to make cookies a bit more cake-like, so expect these to be softer and slightly puffier than traditional snickerdoodles. However, chilling the dough helps retain some chewiness.
• Chilling the dough is essential in this recipe to prevent the cookies from becoming too flat and spread out. If you’re in a hurry, you can place the dough in the freezer for 15 minutes instead of the fridge for 30 minutes.
• For an extra pumpkin spice kick, feel free to add a pinch more of your favorite spices, like additional nutmeg or cinnamon.

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Serving Suggestions:

These Pumpkin Snickerdoodle Cookies are perfect to serve during fall and holiday gatherings. They pair wonderfully with warm drinks like hot apple cider, chai tea, or a cup of pumpkin spice latte. Here are some ways you can serve or present these cookies:

• Serve them on a platter alongside other fall-themed desserts like pumpkin pie or spiced cake for a beautiful autumn dessert spread.
• Pack them in cute, festive cookie tins or jars and give them as gifts during the holiday season.
• Top the cookies with a drizzle of caramel sauce or a light dusting of powdered sugar for an extra decadent presentation.

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Tips:

• For a thicker cookie, you can increase the flour by about 2 tablespoons. This helps the cookies hold their shape and be more chewy rather than flat.
• Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the dough balls (after rolling them in cinnamon sugar) and bake them directly from frozen, adding an extra minute or two to the baking time.
• If you prefer a crispy snickerdoodle, flatten the cookie balls a little more before baking and leave them in the oven for an additional 1-2 minutes.
• Adding white chocolate chips or even a cream cheese frosting drizzle can make these cookies more indulgent and festive.

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Prep Time:

• 20 minutes (plus 30 minutes chilling time)

Cooking Time:

• 12 minutes per batch

Total Time:

• 1 hour

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Nutritional Information (Per Serving):

• Calories: 145
• Protein: 1.5g
• Sodium: 95mg

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Conclusion:

These Pumpkin Snickerdoodle Cookies with Cinnamon Sugar Coating are a delightful fall twist on the classic snickerdoodle. Soft and chewy with a perfect balance of pumpkin and warm spices, these cookies are sure to become a new seasonal favorite. The cinnamon sugar coating adds just the right amount of sweetness and crunch to the outside, making every bite irresistible. Whether you’re baking them for a holiday party or just for a cozy night in, these cookies will fill your home with the warm, inviting aromas of autumn. Get ready to embrace the fall season with these crowd-pleasing cookies!

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