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Cozy Pumpkin Snickerdoodle Cookies Easy Recipe with Cinnamon Sugar Crust

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These cozy pumpkin snickerdoodle cookies feature a soft, chewy center with a crisp cinnamon sugar crust, perfect for fall gatherings and chilly evenings.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar (for cinnamon sugar crust)
  • 2 tablespoons ground cinnamon (for cinnamon sugar crust)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Set aside.
  3. In a large bowl, use an electric mixer to beat 1 cup (226g) softened unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (110g) packed brown sugar until light and fluffy—about 3 minutes.
  4. Beat in 2 room-temperature large eggs, one at a time, then add 1 teaspoon vanilla extract. Mix until combined but don’t overdo it.
  5. Fold in ½ cup (120g) pure pumpkin puree gently with a spatula.
  6. Gradually add the dry mixture to the wet, mixing on low speed or folding carefully with a spatula until just combined.
  7. In a small bowl, mix ½ cup (100g) granulated sugar with 2 tablespoons ground cinnamon for the cinnamon sugar crust.
  8. Using a cookie scoop or tablespoon, portion dough into 1 ½-inch balls. Roll each ball generously in the cinnamon sugar mixture until fully coated.
  9. Place cookie balls about 2 inches apart on baking sheets.
  10. Bake cookies for 10–12 minutes until set but still soft in the center with a lightly crisped, crackled top.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

To prevent burning the cinnamon sugar crust, reduce oven temperature by 10°F or bake on the middle rack. Chilling dough for 15 minutes before baking helps control spreading and deepens flavors. Cookies improve in flavor and texture after resting a day or two. For vegan or gluten-free versions, see recipe variations.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, cinnamon sugar crust, fall cookies, cozy cookies, easy pumpkin recipe

Find it online: https://tablemira.com/cozy-pumpkin-snickerdoodle-cookies-easy-recipe-with-cinnamon-sugar-crust/