Soft Pumpkin Snickerdoodles with Cinnamon Sugar

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Craving something that tastes like fall in every bite? These Soft Pumpkin Snickerdoodles with Cinnamon Sugar wrap all the warmth of autumn into a soft, chewy cookie. The rich pumpkin flavor, cozy cinnamon sugar coating, and pillowy texture make them a go-to dessert from the first cool breeze to the last colorful leaf.

What sets these snickerdoodles apart is the extra moisture from pumpkin puree, replacing the usual eggs and adding a subtle richness. They’re perfect for afternoon tea, gifting, or simply stashing in your cookie jar for seasonal snacking. And the best part? They stay soft for days thanks to their pumpkin-packed dough.

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Preparation Phase & Tools to Use

Before diving into the dough, a few tools will streamline your prep and ensure consistent results:

• Hand or Stand Mixer: Vital for creaming the butter and sugar to get that airy, light cookie base.
• Silicone Spatula: Great for folding the dough without overmixing, preserving that soft texture.
• Cookie Scoop (Medium Size): Ensures even-sized cookies that bake consistently.
• Mixing Bowls: Needed for separating dry and wet ingredients before combining.
• Baking Sheets with Parchment Paper: Guarantees cookies won’t stick and promotes even browning on the bottom.
• Cooling Rack: Allows air to circulate, keeping the cookies from getting soggy as they cool.

With these tools prepped and ready, you’re all set to create irresistibly soft snickerdoodles that melt in your mouth.

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Ingredients for the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

• Pumpkin Puree: The heart of this cookie. It adds moisture, a beautiful color, and unmistakable fall flavor.
• Unsalted Butter: Helps create a rich, chewy texture and balances the sweetness.
• Granulated Sugar & Brown Sugar: A combo that delivers sweetness and a subtle molasses note for depth.
• All-Purpose Flour: Provides the base structure for the cookies.
• Baking Soda & Cream of Tartar: The leavening duo that gives snickerdoodles their signature puff and slight tang.
• Pumpkin Pie Spice & Ground Cinnamon: For that warm, fragrant spice in every bite.
• Vanilla Extract: Enhances the flavor and deepens the pumpkin profile.
• Salt: Just a pinch to round everything out.

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How To Make the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

Step 1: Cream the Butter and Sugars

Start by creaming your softened butter with both the granulated and brown sugar until light and fluffy. This is key to getting that perfect chewy texture.

Step 2: Add Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract. The batter may look slightly curdled, but that’s normal.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.

Step 4: Mix to Form Dough

Gradually add the dry ingredients to the wet mixture using a spatula. Mix until just combined – avoid overmixing.

Step 5: Chill the Dough

Cover and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much.

Step 6: Roll and Coat

Scoop the dough into balls and roll them generously in a cinnamon-sugar mixture.

Step 7: Bake

Bake on a lined sheet at 350°F (175°C) for 10–12 minutes. They should look slightly underdone when you pull them out – they’ll finish setting as they cool.

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Serving and Storing These Soft Pumpkin Snickerdoodles

Serve these cookies fresh out of the oven for maximum cozy vibes. They’re excellent paired with spiced tea, coffee, or a cold glass of milk. These snickerdoodles are perfect for harvest gatherings, school lunchboxes, or your fall baking lineup.

Store in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls (pre-coated in cinnamon sugar) for future baking sessions.

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Frequently Asked Questions

How do I make these cookies extra chewy?

Use both brown and granulated sugar, and avoid overbaking. Slight underbaking gives them that desirable softness.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugars and spices. Stick with pure pumpkin puree for best results.

Why chill the dough?

Chilling firms up the dough, reducing spread during baking and intensifying flavor.

Can I freeze these cookies?

Absolutely. Freeze pre-rolled dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.

What if I don’t have cream of tartar?

You can substitute with 1 teaspoon of lemon juice or white vinegar per 1/2 teaspoon of cream of tartar.

Do they taste strongly of pumpkin?

The pumpkin flavor is subtle but noticeable. It adds more to the texture and moisture than an overpowering taste.

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Want More Fall Cookie Ideas?

You might also like the No-Bake Mini Banana Cream Pies Recipe for a chilled option or the Cinnamon Donut Bread for a spiced loaf alternative.

If you’re into rich and nostalgic bites, the Thick and Chewy Peanut Butter Cookies might just become your next favorite. Or pair your fall cravings with another twist like the Indulgent 6-Minute Caramel Recipe.

Want something a little fruity and comforting? Don’t skip the Apple Enchiladas.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add extra spice? Try a maple glaze? Leave a comment below. I’m always curious how others make it their own.

For more seasonal treats and sweet bakes, follow me on Pinterest – LadyPlate.

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