Print

The Best Soft and Chewy Pumpkin Snickerdoodle Cookies

Close-up of four soft pumpkin snickerdoodle cookies coated heavily in cinnamon sugar, resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy Pumpkin Snickerdoodle Cookies for a perfect fall baking treat. They combine classic snickerdoodle texture with warm pumpkin spice and a cinnamon sugar coating. This recipe focuses on keeping the cookies soft and chewy, avoiding a cakey result.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For Rolling: 1/2 cup granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the egg, pumpkin puree, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  5. In a shallow dish, combine the 1/2 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball completely in the cinnamon-sugar mixture until fully coated.
  7. Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 375 degrees F for 9 to 11 minutes. For the softest cookies, slightly underbake them; they will firm up as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep these cookies soft and chewy, avoid overmixing the dough once the flour is added. Overmixing develops gluten, leading to a cakey texture.
  • Use pure pumpkin puree, not pumpkin pie filling, for the correct moisture and flavor balance in this recipe.
  • For extra flavor, substitute the butter with browned butter, cooled slightly before creaming with the sugars.

Nutrition

Find it online: https://cookincorner.com/pumpkin-snickerdoodle-cookies-recipe/