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Simple One-Bowl Pumpkin Snickerdoodle Cookies

Simple One-Bowl Pumpkin Snickerdoodle Cookies - featured image
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Soft, chewy pumpkin cookies with a classic snickerdoodle cinnamon-sugar coating, made easily in just one bowl for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 2 1/4 cups All-Purpose Flour
  • 1 cup Unsalted Butter (softened to room temperature)
  • 1 1/2 cups Granulated Sugar (divided)
  • 1/2 cup Brown Sugar (packed)
  • 1/2 cup Pumpkin Puree (100% pure, not pie filling)
  • 1 large Egg (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1 tablespoon Ground Cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
  3. Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Mix on low speed just until combined, scraping down the sides of the bowl.
  4. In a separate small bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky.
  6. In a medium bowl, mix 1/2 cup of granulated sugar with the 1 tablespoon of cinnamon to create the coating.
  7. Scoop or spoon the dough into balls and roll them in the cinnamon-sugar mixture until fully coated.
  8. Place dough balls on prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted to prevent excessive spreading. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For softer cookies, do not overbake. Store with a slice of bread to maintain moisture. Cookies can be frozen before or after baking.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, one-bowl recipe, fall baking, easy cookies, cinnamon sugar, pumpkin spice

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