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Best Quick Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

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Soft, chewy pumpkin snickerdoodle cookies with a cinnamon-sugar crunch on the outside and a tender, cake-like center. Ready in under 20 minutes with no chilling required, these are perfect for fall weeknights when you need a quick homemade treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup canned pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar together until light and fluffy—about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture may look slightly curdled but will come together.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Shape the cookies: Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball between your palms.
  8. Coat in cinnamon sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy. For softer cookies, pull them out at 10 minutes.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives the classic snickerdoodle tang and soft texture. Pat the pumpkin puree dry with paper towels to remove excess moisture for better texture. For thicker cookies, chill the dough for 15 minutes if time allows. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. These cookies taste even better the next day as the spices meld together.

Nutrition

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

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