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Pumpkin Snickerdoodle Cookies Recipe

Soft Pumpkin Snickerdoodle Cookies Recipe

These Soft Pumpkin Snickerdoodle Cookies Recipe bring together warm cinnamon sugar and creamy pumpkin puree for an ultra-soft, bakery-style bite. You’ll love how they fill your kitchen with cozy fall aroma while staying simple enough for beginner bakers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 Cookies
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
Wet Ingredients
  • ¾ cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
Cinnamon Sugar Coating
  • ¼ cup granulated sugar
  • 1 ½ tsp ground cinnamon

Method
 

  1. Whisk dry ingredients together until evenly combined to ensure balanced spice distribution.
  2. Cream butter and sugar until light and fluffy to create a soft cookie base.
  3. Mix in pumpkin, egg, and vanilla until smooth and fully incorporated.
  4. Gradually fold in dry ingredients without overmixing to maintain softness.
  5. Shape dough into balls, coat in cinnamon sugar, and prepare for baking.
  6. Bake at 350°F until edges are set and centers remain soft, then cool briefly before serving.

Notes

  • Use room temperature ingredients so the dough blends smoothly and evenly.
  • Do not overbake the cookies, as they continue to set after leaving the oven.
  • Chill the dough if it becomes too soft for easier shaping and better structure.
  • Always measure flour correctly using the spoon-and-level method for best texture.