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Best Soft Pumpkin Snickerdoodle Cookies – Easy Fall Treat

pumpkin snickerdoodle cookies - featured image
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These soft brown sugar pumpkin snickerdoodle cookies are tender, almost cake-like, with a perfectly crackled cinnamon-sugar top. They stay soft for days and are made with simple, budget-friendly ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/4 cup granulated sugar (for dough)
  • 1/3 cup granulated sugar (for rolling)
  • 1/2 cup pumpkin puree (patted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (divided: 1 tsp for dough, 1 tsp for rolling)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, pumpkin pie spice, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, dark brown sugar, and 1/4 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in egg and vanilla extract until combined. Add pumpkin puree and beat on low until just combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon.
  7. Using a cookie scoop or tablespoon, portion 1.5 tablespoons of dough. Roll into smooth balls, then coat completely in cinnamon sugar mixture.
  8. Place dough balls on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look crackled and puffed. Centers should look slightly soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel to remove excess moisture. For thicker cookies, chill dough for 30 minutes. Use room temperature ingredients for best results. Check oven temperature with an oven thermometer.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, brown sugar cookies, easy pumpkin recipe

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