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Cozy Fall Pumpkin Snickerdoodle Cookies Easy Cinnamon Sugar Recipe

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Soft, warm pumpkin snickerdoodle cookies with a cinnamon sugar coating that bring cozy fall flavors in every bite. Perfect for autumn afternoons and gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • ½ cup (120g) pumpkin puree
  • 2 tablespoons (30g) cream cheese, softened
  • 1 tsp vanilla extract
  • For the cinnamon sugar coating:
  • ¼ cup (50g) granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 ½ cups (315g) all-purpose flour, 1 tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon, and ¼ tsp nutmeg (if using). Set aside.
  3. In a large mixing bowl, cream the butter and sugars: Combine ½ cup (113g) softened unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (100g) packed brown sugar. Use an electric mixer on medium speed for about 3 minutes until fluffy and light in color.
  4. Add the wet ingredients: Beat in 1 large egg, ½ cup (120g) pumpkin puree, 2 tablespoons (30g) softened cream cheese, and 1 tsp vanilla extract. Mix until smooth and fully combined.
  5. Gradually add the dry ingredients to the wet: Mix on low speed until just combined. Avoid overmixing.
  6. Prepare the cinnamon sugar coating: In a small bowl, combine ¼ cup (50g) granulated sugar with 1 tbsp ground cinnamon. Stir well.
  7. Shape the dough into balls: Use a tablespoon or small ice cream scoop to portion about 1.5 tablespoons (20g) per cookie. Roll each ball generously in the cinnamon sugar mixture until fully coated.
  8. Place the coated balls on the baking sheets about 2 inches apart.
  9. Bake for 10–12 minutes until edges are set and lightly golden, centers still soft.
  10. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If dough is too sticky to roll, chill in the fridge for 15 minutes. Avoid overbaking to keep cookies soft and chewy. Use fresh or canned pumpkin puree but ensure it’s thick and not watery. For gluten-free, use a gluten-free flour blend with xanthan gum. Vegan substitutions include vegan butter, cream cheese alternatives, and a flax egg.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall cookies, cinnamon sugar cookies, pumpkin cookies, easy cookie recipe, autumn dessert

Find it online: https://merrymorsel.com/cozy-fall-pumpkin-snickerdoodle-cookies-easy-cinnamon-sugar-recipe/