Perfect Soft Baked Pumpkin Snickerdoodle Cookies
These soft baked pumpkin snickerdoodle cookies combine the classic crackly cinnamon-sugar coating with a tender, pillowy texture from pumpkin puree. They’re the perfect fall treat that converts pumpkin skeptics and snickerdoodle purists alike.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 1 hour (including 30 minutes chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ⅓ cup (80g) pumpkin puree (100% pure, not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract (pure vanilla preferred)
- ¼ cup (50g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape the sides of the bowl halfway through.
- Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract on medium speed until combined. The mixture may look slightly separated; scrape the bowl again.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Mix on low speed just until the flour disappears. Do not overmix. Use a rubber spatula to fold from the bottom to catch any hidden flour pockets.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days. This prevents spreading and enhances flavor.
- Prepare the coating: While the dough chills, mix the ¼ cup sugar and 1 tablespoon cinnamon in a small bowl. Set aside.
- Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Roll and coat: Using a 1.5-tablespoon cookie scoop or your hands, portion the dough into smooth balls about 1.5 inches in diameter. Roll each ball generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
- Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges set but centers still soft. For softer cookies, bake 10 minutes; for firmer, 12 minutes.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is non-negotiable to prevent spreading. Use canned pumpkin puree (like Libby’s) for best results; homemade puree may be too watery. If using homemade, drain through cheesecloth for 30 minutes. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use a flax egg and vegan butter. 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 (bake from frozen, adding 2-3 minutes).
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, cinnamon sugar cookies