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Soft Chewy Pumpkin Spice Snickerdoodles – Easy Fall Cookie Recipe

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These soft and chewy pumpkin spice snickerdoodles are the perfect fall cookie, featuring a tender crumb, warm spices, and a classic cinnamon-sugar crackled top. Made with real pumpkin and no chilling required, they’re a crowd-pleasing treat that disappears fast.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the coating: 1/4 cup (50g) granulated sugar
  • For the coating: 1 tablespoon ground cinnamon
  • For the coating: Pinch of pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of pumpkin pie spice. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look curdled; this is normal.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Chill the dough (optional but recommended): If time allows, refrigerate the dough for 20-30 minutes to make it easier to handle. If skipping, the cookies may spread a bit more.
  8. Portion and coat the dough: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat generously. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until edges are set and lightly golden. Centers will look soft and slightly puffy. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  10. Cool on the baking sheet: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Cream of tartar is essential for the classic snickerdoodle tang and chew. If you don’t have cream of tartar, substitute with 2 teaspoons lemon juice or white vinegar added to the wet ingredients. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter or solid coconut oil. Cookies can be stored at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodles, soft chewy cookies, fall cookie recipe, pumpkin spice cookies, easy cookie recipe

Find it online: https://cookluma.com/soft-chewy-pumpkin-spice-snickerdoodles-easy-fall-cookie-recipe/