Easy One-Bowl Pumpkin Snickerdoodle Cookies Kids Love
These one-bowl pumpkin snickerdoodle cookies are soft, spiced, and perfectly sweet, coming together in a single bowl with minimal cleanup. A quick and easy fall treat that kids love to help make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) canned pumpkin puree
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- For the cinnamon-sugar coating:
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (15g) ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt 1/2 cup unsalted butter in a microwave-safe bowl in 20-second bursts until just melted. Set aside to cool for about 5 minutes.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Add 1 cup granulated sugar, 1/2 cup canned pumpkin puree, the cooled melted butter, 1 large egg, and 1 teaspoon vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix.
- In a small bowl, mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
- Scoop about 1.5 tablespoons of dough and roll into a ball. Roll the ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and lightly golden but centers still look soft. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not skip cream of tartar; it gives the signature tangy flavor. If dough is too sticky, add an extra tablespoon of flour. For thicker cookies, chill dough for 30 minutes. Let cookies cool completely before storing to avoid sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, one-bowl cookies, easy pumpkin cookies, fall baking, kid-friendly cookies