These Easy Pumpkin Snickerdoodles are soft, chewy, and packed with fall flavors, making them the perfect treat for any occasion.

Scale

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/4 cup light brown sugar packed

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin puree

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 tablespoons granulated sugar for rolling

2 teaspoons ground cinnamon for rolling

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add in the egg, vanilla extract, and pumpkin puree, and mix until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix together the granulated sugar and cinnamon for rolling.
Scoop tablespoon-sized dough balls and roll them in the sugar-cinnamon mixture.
Place the rolled dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are soft.
Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

For a spicier flavor, feel free to add more cinnamon or other spices to taste.

Keywords: Easy Pumpkin Snickerdoodles, pumpkin cookies, fall recipes, dessert