If you love the flavors of classic snickerdoodles and the rich, spiced warmth of pumpkin, then you’re going to adore these Pumpkin Snickerdoodle Crinkle Cookies! Combining the signature crackled tops of crinkle cookies with the comforting flavors of pumpkin and cinnamon, these cookies are soft, chewy, and full of fall flavor. Rolled in a cinnamon-sugar coating and baked to perfection, they have a slightly crisp exterior with a tender, pumpkin-spiced center. Perfect for cozy afternoons, holiday gatherings, or as a sweet treat alongside a cup of coffee or hot cocoa, these cookies are sure to become a seasonal favorite.
Ingredients:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Preparation:
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, baking soda, cream of tartar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
Step 2: Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour (or up to 24 hours). Chilling is essential for the dough to firm up and for the flavors to develop.
Step 3: Preheat the Oven
When ready to bake, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
Step 4: Roll the Dough
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or tablespoon, scoop out about 1 ½ tablespoons of dough for each cookie. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
Step 5: Bake the Cookies
Place the cookie dough balls on the prepared baking sheets, about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies have puffed up and the tops are crackled. They will appear slightly underbaked in the center but will set as they cool.
Step 6: Cool and Serve
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
COOKING Notes:
- Chilling the dough: Don’t skip this step! Chilling the dough ensures that the cookies don’t spread too much while baking and helps the flavors meld together.
- Pumpkin puree: Be sure to use 100% pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well if you want to make them in advance!
Serving Suggestions:
These Pumpkin Snickerdoodle Crinkle Cookies are perfect for fall or holiday gatherings. Serve them with a mug of hot apple cider, pumpkin spice latte, or hot chocolate for the ultimate seasonal treat. They also make a great addition to holiday cookie platters or can be wrapped up as sweet gifts for friends and family.
Tips:
- Customize the spices: If you love spices, feel free to add a pinch more of cinnamon, nutmeg, or even a dash of allspice to the dough for an extra-spicy kick.
- Double the recipe: These cookies are so delicious that you may want to double the batch and freeze half of the dough for later. Simply roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, you can bake the frozen dough balls straight from the freezer—just add a few extra minutes to the baking time.
Prep Time:
15 minutes (plus 1 hour chilling time)
Cooking Time:
10-12 minutes per batch
Total Time:
1 hour 30 minutes
Nutritional Information (Per Cookie):
- Calories: 120
- Protein: 1g
- Sodium: 75mg
- Carbohydrates: 18g
- Fat: 5g
- Fiber: 1g
- Sugar: 10g
Conclusion:
These Pumpkin Snickerdoodle Crinkle Cookies are the ultimate fall cookie, combining the cozy flavors of pumpkin and cinnamon with the chewy, crinkled texture of a classic crinkle cookie. The crackled tops, warm spices, and slightly crisp edges make these cookies irresistible, while the soft pumpkin-infused centers keep them wonderfully moist. Whether you’re baking them for a festive occasion or just for a cozy night in, they are sure to be a hit. Perfect with a hot drink or as part of a holiday cookie platter, these cookies are a seasonal treat you’ll come back to again and again.
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Pumpkin Snickerdoodle Crinkle Cookies Recipe
- Total Time: 1 hour 30 minutes
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, baking soda, cream of tartar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
Step 2: Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour (or up to 24 hours). Chilling is essential for the dough to firm up and for the flavors to develop.
Step 3: Preheat the Oven
When ready to bake, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
Step 4: Roll the Dough
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or tablespoon, scoop out about 1 ½ tablespoons of dough for each cookie. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
Step 5: Bake the Cookies
Place the cookie dough balls on the prepared baking sheets, about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies have puffed up and the tops are crackled. They will appear slightly underbaked in the center but will set as they cool.
Step 6: Cool and Serve
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 10-12 minutes per batch
Nutrition
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g