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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft, tender pumpkin snickerdoodle cookies have a perfect crackly cinnamon sugar top and stay impossibly soft for days. They’re an easy fall recipe that combines classic snickerdoodle flavor with a subtle pumpkin twist.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl.
  3. Add the pumpkin puree, room-temperature egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until well combined and smooth. The mixture should be a creamy orange color.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small, shallow bowl, whisk together the 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion out a heaping tablespoon of dough. Roll it between your palms to form a smooth ball. Drop the dough ball into the cinnamon sugar mixture and roll to coat completely.
  8. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each one.
  9. Bake for 10-12 minutes, or until the edges are set and just starting to turn a light golden brown. The centers will still look soft and slightly puffed. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes. This is crucial for them to firm up.
  11. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. The tops will crackle beautifully as they cool.
  12. Let the baking sheets cool completely between batches. Repeat the shaping, coating, and baking process with the remaining dough.

Notes

Don’t skip the 5-minute cool on the baking sheet—cookies are very soft when they come out of the oven and need this time to firm up. If your pumpkin puree seems watery, blot it with a paper towel to remove excess moisture. For the softest cookies, bake for the shorter end of the time range (10 minutes). The flavors develop and deepen over the first day or two.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert, pumpkin spice cookies

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