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Soft Pumpkin Snickerdoodle Cookies: Easy Cinnamon Sugar Recipe

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These soft, pillowy pumpkin snickerdoodle cookies are coated in cinnamon sugar and come together in under 30 minutes with no chilling required. They’re the perfect fall twist on a classic cookie.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until combined. Mixture may look slightly curdled.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix. Dough will be soft and slightly sticky.
  6. In a shallow bowl, stir together 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball generously in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly cracked on top with set edges and soft centers.
  9. Let cookies rest on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel if it looks watery to prevent spreading. For best results, use room temperature butter and egg. Store cookies in an airtight container with a slice of bread to keep them soft for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

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

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