Soft Baked Pumpkin Snickerdoodle Cookies
These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are tender, warmly spiced, and covered in an irresistible cinnamon sugar coating. They deliver the perfect pillowy texture with real pumpkin flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ cup granulated sugar (for coating)
- 1½ teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat softened butter and 1 cup sugar together until light and fluffy, about 2-3 minutes.
- Beat in egg, vanilla extract, and pumpkin purée until just combined.
- Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- In a small bowl, whisk together ¼ cup sugar and 1½ teaspoons cinnamon for the coating.
- Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball generously in cinnamon sugar mixture.
- Place on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set and tops look slightly cracked.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat pumpkin purée dry with a paper towel if it looks watery to prevent gummy cookies. For softer cookies, bake at 10 minutes; for firmer edges, bake at 12. Dough can be chilled for 20 minutes for easier handling. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 85
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1.5
Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe