Description
These Soft Pumpkin Snickerdoodles are packed with cozy fall flavor, thanks to pumpkin puree and a warm cinnamon sugar coating. They’re soft, chewy, and perfectly spiced—ideal for autumn gatherings or cozy nights in.
Ingredients
1 cup pumpkin puree
1 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup brown sugar
2.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon cream of tartar
2 teaspoons pumpkin pie spice
1.5 teaspoons ground cinnamon
1 teaspoon vanilla extract
0.25 teaspoon salt
0.25 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Instructions
1. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
2. Mix in pumpkin puree and vanilla extract until fully incorporated.
3. In a separate bowl, whisk flour, baking soda, cream of tartar, pumpkin pie spice, ground cinnamon, and salt.
4. Gradually combine dry and wet ingredients, mixing until just combined.
5. Cover and chill the dough for at least 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
7. Mix cinnamon and sugar for coating in a small bowl.
8. Scoop dough into balls, roll in cinnamon-sugar mixture.
9. Bake for 10–12 minutes or until cookies are slightly underdone in the center.
10. Cool on sheet for 5 minutes, then transfer to rack.
Notes
Chill the dough to control spreading and enhance flavor.
Don’t overbake—the cookies continue to set after removing from the oven.
You can freeze the dough balls for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodles, soft cookies, cinnamon sugar