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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft baked pumpkin snickerdoodle cookies are everything you love about fall—warm spice, pillowy softness, and a crackly cinnamon sugar top. After twelve tries, this recipe captures that bakery magic perfectly.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look curdled—this is normal.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar, 1½ tablespoons cinnamon, and a pinch of nutmeg (if using).
  8. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop or spoon, scoop portions of dough. Roll each into a smooth ball, then roll generously in the cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked and puffed. Centers should look soft and slightly underdone.
  10. Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip chilling the dough—it prevents spreading and develops flavor. For softer cookies, bake for 10 minutes. For firmer, bake for 12. Store with a slice of bread to keep soft. Dough can be refrigerated up to 3 days or frozen for 3 months.

Nutrition

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

Find it online: https://oracooks.com/soft-baked-pumpkin-snickerdoodle-cookies-recipe-easy-and-best/