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Cozy Brown Sugar Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft and chewy pumpkin snickerdoodle cookies use brown sugar for a deep, caramel-like richness. Made with simple pantry ingredients and no chilling required, they’re the perfect easy fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree, patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (for dough)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Pat dry the pumpkin puree: Spread the ¾ cup of pumpkin puree on a plate lined with paper towels. Place another paper towel on top and gently press to absorb excess moisture. Let it sit while you prepare the other ingredients.
  3. Cream the butter and brown sugar: In a large mixing bowl, beat the softened butter and packed brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once halfway through.
  4. Add the pumpkin, egg, and vanilla: Beat in the pumpkin puree, egg, and vanilla extract on low speed until just combined. The mixture might look slightly curdled—this is normal.
  5. Whisk the dry ingredients together: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
  6. Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed after each addition. Stop as soon as the flour disappears. Finish folding by hand with a spatula. The dough will be soft and slightly sticky.
  7. Make the cinnamon-sugar coating: In a small bowl, stir together the ¼ cup granulated sugar and 2 tablespoons ground cinnamon. Set aside.
  8. Scoop and roll the dough: Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball. Drop each ball into the cinnamon-sugar mixture and roll until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes: Bake one sheet at a time in the center of the oven. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
  10. Cool on the baking sheet for 5 minutes: Let the cookies rest on the hot sheet before transferring to a wire cooling rack to cool completely.

Notes

Don’t skip drying the pumpkin puree—it prevents gummy cookies. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results. Cookies go from perfectly soft to overdone in about 60 seconds, so watch the timer closely. These cookies taste even better the day after baking as the spices meld. For best texture, use room temperature ingredients.

Nutrition

Keywords: pumpkin snickerdoodle cookies, brown sugar cookies, fall cookies, easy pumpkin cookies, soft pumpkin cookies, snickerdoodle recipe, pumpkin dessert

Find it online: https://breezybake.com/cozy-brown-sugar-pumpkin-snickerdoodle-cookies-easy-fall-recipe/