Soft Pumpkin Snickerdoodles – The Perfect Fall Cookie
These Soft Pumpkin Snickerdoodles combine the cozy flavor of pumpkin with the irresistible warmth of cinnamon and spice. Each cookie is soft and chewy inside, coated in a delicate sugar-spice crust that makes every bite melt in your mouth. If you’re looking for the perfect fall treat that fills your kitchen with the smell of autumn, these cookies are the answer.
Why You’ll Love This Recipe
- Soft and chewy texture: Thanks to pumpkin puree and egg yolk, these cookies stay perfectly moist.
- Delightful fall flavor: A blend of cinnamon and pumpkin pie spice gives each cookie that classic seasonal taste.
- Easy to make: You only need one bowl and a few pantry staples.
- Small batch recipe: Makes about 12 cookies—just enough to enjoy fresh and share with family.
Ingredients
For the Cookies
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 egg yolk
- ⅓ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven:
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. - Mix dry ingredients:
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Set aside. - Cream butter and sugar:
In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 4–5 minutes. Scrape down the sides of the bowl as needed. - Add wet ingredients:
Mix in the egg yolk, pumpkin puree, and vanilla extract until well combined. - Combine wet and dry mixtures:
Gradually add the dry ingredients to the wet mixture. Stir or beat on low speed until just combined and a soft dough forms. - Prepare the sugar coating:
In a small bowl, whisk together the sugar, cinnamon, and pumpkin pie spice. - Form and coat the cookies:
Use a large cookie scoop (about 3 tablespoons) to form dough balls. Roll each one in the cinnamon-sugar mixture until evenly coated. Place 6 cookies per baking sheet to allow room for spreading. - Bake:
Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft. Avoid overbaking to keep them chewy. - Cool and serve:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Pumpkin Snickerdoodles
- Don’t overbake: These cookies are meant to stay soft. Remove them as soon as the edges start to turn golden.
- Use pure pumpkin puree: Not pumpkin pie filling, which already contains sugar and spices.
- Freeze for later: Store baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Double the batch: This recipe makes 12 cookies, but it easily doubles if you need more for a crowd or gifting.
Storage
Keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze as mentioned above.
More Cozy Fall Baking Ideas
- Pumpkin Cheesecake Bars – creamy, spiced, and decadent.
- Soft Pumpkin Sugar Cookies – topped with a light maple glaze.
- Pumpkin Pie Cake – a comforting twist on a holiday classic.
Soft, chewy, and full of fall flavor — these Pumpkin Snickerdoodles are the perfect cozy treat for pumpkin lovers. Enjoy them with a warm cup of tea or coffee and savor every sweet, spiced bite.