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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Cinnamon Sugar Recipe

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These Soft Baked Pumpkin Snickerdoodle Cookies are pillowy, spiced, and tender, combining pumpkin puree with classic snickerdoodle tang. They’re quick to make, use simple pantry ingredients, and are perfect for fall gatherings or cozy treats.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar (plus ¼ cup/50g for rolling)
  • ½ cup (120g) pumpkin puree (100% pure, patted dry)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 tablespoons brown sugar (optional, for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Pat the pumpkin puree dry: Spread ½ cup pumpkin puree on a plate lined with paper towels, place another paper towel on top, and press gently. Let sit for 5 minutes to remove excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger. Set aside.
  4. Cream butter and sugar: In a medium bowl, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy (about 2-3 minutes). Scrape down sides halfway through.
  5. Add wet ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, and the patted-dry pumpkin puree until just combined. The batter may look slightly curdled—that’s normal.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed or stirring by hand until just combined. Dough will be soft and slightly sticky.
  7. Chill the dough (optional but recommended): Cover bowl and refrigerate for 20-30 minutes to firm up dough and prevent spreading.
  8. Prepare cinnamon sugar coating: In a small shallow bowl, mix ¼ cup granulated sugar with 2 tablespoons ground cinnamon. Add 2 tablespoons brown sugar if desired.
  9. Shape cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion dough into smooth balls.
  10. Coat each ball: Roll each dough ball in cinnamon sugar mixture until completely covered. Place on prepared baking sheets, spacing 2 inches apart.
  11. Bake: Bake for 10-12 minutes, until edges are set and centers look slightly underdone. For soft cookies, remove when edges are just golden and centers still soft.
  12. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Patting the pumpkin puree dry is crucial to prevent flat cookies. Chilling the dough helps control spreading. For best results, use room temperature ingredients. Cookies stay soft for up to 5 days in an airtight container; add a slice of bread to keep them extra soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

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

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