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Soft Pumpkin Snickerdoodle Cookies

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These soft pumpkin snickerdoodle cookies have perfectly crisp edges, pillowy centers, and a crackly cinnamon sugar coating. Easy to make with simple ingredients, they’re the ultimate fall treat that disappears fast at any gathering.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large mixing bowl, beat softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides halfway through.
  4. Add pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined (mixture may look slightly curdled).
  5. Gradually add dry ingredients to wet ingredients in two additions, mixing on low speed just until flour disappears. Do not overmix.
  6. Scrape down sides and bottom of bowl. Dough will be soft and slightly sticky.
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for best results).
  8. While dough chills, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl for coating.
  9. After chilling, portion dough into 1.5-tablespoon-sized balls and roll between palms to form smooth balls.
  10. Roll each dough ball in cinnamon sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  11. Bake one sheet at a time for 10-12 minutes. Cookies are done when edges are set and slightly golden but centers still look soft and puffy.
  12. Remove from oven and let cookies cool on baking sheet for 5 minutes. Transfer to cooling rack to cool completely. Crinkled tops become more pronounced as they cool.
  13. Repeat with remaining dough. If dough gets too soft, refrigerate for 10 minutes.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for better texture. Don’t skip the cream of tartar—it creates the signature crackled top. Chilling the dough for at least 30 minutes is essential to prevent spreading. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, cinnamon sugar cookies, easy pumpkin cookies

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