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Soft Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft pumpkin snickerdoodle cookies are everything a fall cookie should be—warm, spiced, tender, and utterly comforting. The pumpkin puree adds moisture without making the cookies gummy, and the cinnamon-sugar coating creates a signature snickerdoodle finish.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly separated—this is normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently by hand until just combined. Do not overmix.
  6. In a small shallow bowl, stir together the 1/4 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each portion into a ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll to coat completely.
  8. Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until the edges are set and the centers look slightly puffed and just barely set. For softer cookies, bake for 10 minutes; for slightly crispier edges, bake for 12.
  10. Let the cookies rest on the baking sheet for 5 minutes. This is crucial for them to set properly.
  11. Transfer to a cooling rack to cool completely. The tops will crack slightly as they cool.

Notes

Don’t overmix the dough—mix just until flour disappears. Use room temperature ingredients. Pat pumpkin puree dry if it looks watery. Chill dough for 15-20 minutes if your kitchen is warm. Let cookies cool on baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days with a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, pumpkin dessert, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://cookluma.com/soft-pumpkin-snickerdoodle-cookies-easy-fall-recipe/