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Cozy Pumpkin Snickerdoodle Cookies – Easy One Bowl Recipe

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These soft, cake-like pumpkin snickerdoodle cookies come together in one bowl and under 30 minutes. With warm pumpkin spice, a classic tang from cream of tartar, and a crackly cinnamon-sugar coating, they’re the perfect fall treat for any gathering or last-minute craving.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the softened butter and 3/4 cup of granulated sugar. Whisk until light and fluffy, about 2 minutes.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and well combined.
  4. Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice directly to the wet ingredients. Fold gently with a spatula or wooden spoon until just combined. Do not overmix.
  5. In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.
  6. Scoop tablespoon-sized portions of dough. Roll each portion into a ball between your palms.
  7. Roll each dough ball in the cinnamon-sugar mixture until generously coated. Place on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with set edges and soft centers.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with the remaining dough, letting the baking sheet cool between batches.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. For thicker, chewier cookies, chill the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: pumpkin snickerdoodle cookies, one bowl cookies, fall cookies, pumpkin cookies, easy cookie recipe, soft snickerdoodle

Find it online: https://lolaspoon.com/cozy-pumpkin-snickerdoodle-cookies-easy-one-bowl-recipe/