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Cozy Pumpkin Snickerdoodles: Easy Egg-Free Fall Cookies Recipe

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These cozy pumpkin snickerdoodles are soft, chewy, and warmly spiced with a perfect cinnamon-sugar crunch. They are egg-free and made with simple pantry ingredients, making them the ultimate fall cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided (1 cup for dough, ½ cup for coating)
  • ½ cup pumpkin puree (not pumpkin pie filling), patted dry
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (for dough)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in ½ cup pumpkin puree and 1 teaspoon vanilla extract until fully combined.
  4. In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 tablespoon cornstarch, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  7. While dough chills, mix ½ cup granulated sugar with 2 tablespoons cinnamon in a shallow bowl for the coating.
  8. Using a 1.5-tablespoon cookie scoop or two spoons, portion out the chilled dough and roll into smooth balls.
  9. Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly crackled on top with set edges and soft centers.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree with paper towels to remove excess moisture for best texture. Chill dough for at least 30 minutes to prevent spreading. For dairy-free, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. 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 snickerdoodles, egg-free cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy cookies

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