The Best Soft Pumpkin Snickerdoodle Cookies Recipe
These soft pumpkin snickerdoodle cookies are perfectly puffed, tender, and coated in sparkly cinnamon sugar. A crowd-pleasing fall treat that stays soft for days and is easy to scale for gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes (includes 30 minutes chilling)
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 113 grams (1 stick) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 120 grams (½ cup) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 5 ml (1 teaspoon) vanilla extract
- 240 grams (2 cups) all-purpose flour
- 5 grams (1 teaspoon) cream of tartar
- 3 grams (½ teaspoon) baking soda
- 3 grams (½ teaspoon) fine sea salt
- 5 grams (1 teaspoon) pumpkin pie spice
- 3 grams (1 teaspoon) cinnamon
- 50 grams (¼ cup) granulated sugar (for coating)
- 10 grams (1 tablespoon) cinnamon (for coating)
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 200 grams (1 cup) granulated sugar together for about 2 minutes until light and fluffy. Do not overbeat.
- Add the wet ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract on low speed until just combined. Scrape the sides of the bowl.
- Mix the dry ingredients separately: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
- Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each until just combined. The dough will be soft and slightly sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for best results.
- Preheat the oven: Preheat to 180°C (350°F). Line baking sheets with parchment paper.
- Make the cinnamon sugar coating: In a small bowl, mix 50 grams (¼ cup) granulated sugar with 10 grams (1 tablespoon) cinnamon.
- Scoop and roll: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each ball smooth, then coat generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10 to 12 minutes. The cookies should look puffed with slightly cracked tops and set edges but soft centers.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Don’t skip chilling the dough—it prevents spreading. Pat pumpkin puree dry with a paper towel if watery. For best results, chill dough for 2 hours or overnight. The dough can be made ahead and baked fresh when guests arrive.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, easy pumpkin cookies