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Soft Pumpkin Snickerdoodle Cookies

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Soft Pumpkin Snickerdoodle Cookies combine a tender pumpkin-infused dough with a cozy cinnamon sugar crust, delivering a nostalgic fall treat that’s soft, chewy, and irresistibly flavorful.

Ingredients

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  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (divided: 1 tsp for dough, 1 tsp for cinnamon sugar crust)
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree, canned or fresh
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon (for rolling and dusting)

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk together dry ingredients: sift or whisk 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 1 teaspoon ground cinnamon in a large bowl. Set aside.
  3. Cream butter and sugar: beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add pumpkin, egg, and vanilla: beat in ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined.
  5. Combine wet and dry ingredients: gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring gently until just combined. Do not overmix.
  6. Make the cinnamon sugar coating: mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl.
  7. Shape and coat dough balls: using a 2-tablespoon cookie scoop or spoon, scoop dough balls and roll each in the cinnamon sugar mixture until fully coated. Place about 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes until edges set and tops puff slightly but do not brown. Centers should look soft.
  9. Immediately after baking, sprinkle a little more cinnamon sugar on top while cookies are still warm.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip the cream of tartar for the signature tang and chewy texture. Use room temperature ingredients for best results. Double cinnamon sugar coating (before and after baking) creates a cozy crust. Chill dough 15-20 minutes if cookies spread too much. Avoid overbaking to keep centers soft. Oven temperatures vary; adjust as needed.

Nutrition

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

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