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Soft Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft pumpkin snickerdoodle cookies with cinnamon sugar are the perfect fall treat. They’re quick, easy, and have that classic snickerdoodle tang with warm pumpkin spice in every bite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in pumpkin puree, egg, and vanilla extract until smooth and well combined.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula just until combined. Do not overmix.
  6. For best results, chill dough for 15-20 minutes (optional but recommended).
  7. In a small shallow bowl, stir together 1/4 cup granulated sugar and 1 1/2 tablespoons cinnamon for the coating.
  8. Using a cookie scoop (about 1.5 tablespoons), portion dough and roll into smooth balls. Roll each ball generously in cinnamon sugar mixture.
  9. Place coated dough balls on prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked and puffed. Centers should still look soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For softer cookies, bake for 10 minutes. For slightly crispier edges, bake for 12 minutes. Dough can be refrigerated for up to 3 days or frozen for up to 3 months. To keep cookies soft, store with a slice of bread in an airtight container.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

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