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Easy Soft Pumpkin Snickerdoodle Cookies Recipe

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These soft pumpkin snickerdoodle cookies combine the classic tang of snickerdoodles with real pumpkin flavor and a cloud-soft texture. Quick and easy, they’re perfect for fall gatherings and disappear fast.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup pumpkin puree (100% pure, not pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the pumpkin puree: Measure out 1/3 cup and spread it on a few paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you mix the dry ingredients.
  3. Whisk the dry ingredients together: In a medium bowl, combine 1 and 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon. Set aside.
  4. Cream the butter and sugar: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides.
  5. Add the wet ingredients: Beat in the egg, the patted-dry pumpkin puree, and 1 teaspoon vanilla extract. Mix until just combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Stop as soon as no flour streaks remain. The dough will be soft and slightly sticky.
  7. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  8. Shape the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a ball between your palms, then roll generously in the cinnamon sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes. The cookies will look puffy, slightly cracked on top, and just set around the edges. The centers will appear soft and slightly underdone.
  10. Cool on the baking sheet for 5 minutes. This is crucial. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

Don’t skip patting the pumpkin puree dry to avoid flat cookies. Measure flour correctly by spooning and leveling. Room temperature ingredients matter. Bake one sheet at a time for even results. Underbake slightly for soft centers. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of cornstarch. For vegan, use a flax egg and vegan butter sticks. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.

Nutrition

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

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