Best Budget Pumpkin Snickerdoodle Cookies Kids Love
Soft, spiced pumpkin snickerdoodle cookies with a crunchy cinnamon-sugar coating. A budget-friendly, kid-approved treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (350g) all-purpose flour
- ½ cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 2 tablespoons (15g) ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
- Add the egg, pumpkin puree, and vanilla extract. Beat on low speed until just combined. The mixture might look slightly curdled; that’s normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed and adding about a third of the flour mixture at a time. Stop when no white streaks remain. The dough will be soft and slightly sticky.
- In a small bowl, mix together the ¼ cup sugar and 2 tablespoons cinnamon for the coating.
- Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes. The cookies should look set around the edges but still soft and slightly puffy in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough, letting the baking sheet cool between batches if using the same one.
Notes
Don’t overmix the dough to avoid tough cookies. Use canned pumpkin, not fresh, for consistent moisture. If dough is too sticky, chill for 15-20 minutes. Bake one sheet at a time for even results. Cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 9
- Sodium: 80
- Fat: 3.5
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1.5
Keywords: pumpkin snickerdoodle cookies, budget-friendly cookies, kid-approved cookies, soft pumpkin cookies, cinnamon sugar cookies, fall cookies, easy cookie recipe