Description

Soft, chewy sugar cookies with pumpkin puree and warm spices, coated in cinnamon-sugar for the ultimate cozy fall treat. These easy cookies are perfect for autumn gatherings and can be adapted for gluten-free or vegan diets.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup pumpkin puree (not pumpkin pie filling)
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
1/2 teaspoon ground cinnamon
For the cinnamon-sugar coating:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Instructions

Pull out butter and egg to bring them to room temperature (about 30 minutes). Measure pumpkin puree and set aside. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, combine butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Beat in pumpkin puree, egg, and vanilla extract. Mix until smooth and fully incorporated.
In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
Cover and chill dough for 15-30 minutes if you want thicker cookies (optional).
In a small bowl, mix granulated sugar and ground cinnamon for the coating.
Use a cookie scoop or spoon to portion out 1.5 tbsp dough balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place coated dough balls about 2 inches apart on baking sheets.
Bake for 10-12 minutes at 350°F (175°C) until edges are set and centers look slightly puffy.
Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is optional but helps create thicker, chewier cookies. For gluten-free, use a GF flour blend; for vegan, use dairy-free butter and a flaxseed egg. Roll dough balls thoroughly in cinnamon-sugar for a classic snickerdoodle crust. Cookies freeze well and taste even better after a day or two as flavors meld.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9
Fat: 4
Carbohydrates: 17
Protein: 1

Keywords: pumpkin cookies, snickerdoodle, fall dessert, autumn baking, cinnamon sugar, easy cookies, chewy cookies, pumpkin spice, holiday cookies