Description

Moist, chewy pumpkin cookies with a crisp, cinnamon-sugar coating that combines the best of pumpkin cookies and snickerdoodles.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, packed
1 large egg, room temperature
1 cup (245g) pure pumpkin puree
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add the egg and beat until combined. Add pumpkin puree and mix on low speed just until incorporated.
Gradually add dry ingredients to wet mixture on low speed, mixing just until no streaks of flour remain.
If dough is too sticky, chill in fridge for 30 minutes.
In a small bowl, mix ½ cup granulated sugar and 1 tablespoon cinnamon for the coating.
Scoop dough into 1.5-tablespoon balls and roll in cinnamon sugar mixture to coat.
Place cookies on baking sheets, leaving 2 inches between them.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies sit on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is room temperature, not melted. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Drain excess moisture from pumpkin puree if watery. Chill dough before baking to prevent spreading. Do not overbake; centers should look soft as they firm up while cooling.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 120
Fat: 6
Saturated Fat: 4
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, snickerdoodle, fall baking, soft cookies, cinnamon sugar, pumpkin puree, holiday baking