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Soft Pumpkin Snickerdoodle Cookies: Easy Kid-Approved Recipe

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These soft pumpkin snickerdoodle cookies are incredibly tender with a perfect cinnamon-sugar crackle on top. Made with simple pantry ingredients, they’re kid-approved and perfect for fall baking.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down sides halfway through.
  3. Add pumpkin puree, room-temperature egg, and vanilla extract. Beat on medium speed until well combined. Mixture may look slightly curdled.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed. Add about one-third at a time, mixing just until combined. Do not overmix. Fold in any remaining flour with a spatula.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes.
  7. In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for coating.
  8. Remove chilled dough. Using a cookie scoop or hands, portion out 1.5 tablespoon-sized balls. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still look soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for best results. For softer cookies, bake for 10 minutes; for firmer, bake for 12 minutes. Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep cookies soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall baking, kid-approved cookies, easy cookie recipe

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