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Cozy One-Bowl Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft, pillowy pumpkin snickerdoodle cookies are made in one bowl with simple ingredients. The perfect fall treat with a crackled cinnamon-sugar top and warm pumpkin spice flavor.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large microwave-safe bowl, melt 1/2 cup unsalted butter in 20-second intervals until just melted. Let cool for 2-3 minutes.
  3. Add 3/4 cup granulated sugar and 1/4 cup packed light brown sugar to the melted butter. Whisk until smooth and glossy, about 30 seconds.
  4. Add 1 large egg (room temperature), 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract. Whisk vigorously until fully incorporated.
  5. In a separate small bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  6. Gradually add dry ingredients to wet mixture, stirring with a wooden spoon or silicone spatula until just combined. Do not overmix.
  7. Cover bowl with plastic wrap and refrigerate dough for 15-20 minutes (optional but recommended for best texture).
  8. In a small shallow bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  9. Using a cookie scoop or hands, roll dough into 1.5-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
  10. Place coated dough balls on prepared baking sheet, spacing them about 2 inches apart.
  11. Bake for 10-12 minutes, until cookies look puffed, set around edges, and slightly soft in center.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, pat pumpkin puree dry with a paper towel before measuring to remove excess moisture. Cream of tartar is essential for the classic snickerdoodle tang. Chilling the dough helps prevent spreading. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, one-bowl cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

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