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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft baked pumpkin snickerdoodle cookies are the perfect fall treat—tender, spiced, and coated in cinnamon sugar. Quick and easy, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 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
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down sides of bowl.
  3. Beat in pumpkin puree, egg, and vanilla extract until combined. Mixture may look curdled; that’s normal.
  4. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Dough should be soft and slightly sticky.
  6. In a small shallow bowl, stir together 3 tablespoons granulated sugar and 1 tablespoon cinnamon for coating.
  7. Using a cookie scoop or spoon, portion dough into 1.5-tablespoon balls. Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffy with set edges and soft centers. Do not overbake.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not overbake; cookies will continue to set as they cool. Room temperature ingredients are important for proper creaming. For thicker cookies, chill dough balls for 30 minutes before baking. Store in an airtight container with a slice of bread to keep soft for up to 5 days.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert

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