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The Best Soft & Chewy Pumpkin Snickerdoodle Cookies

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These soft and chewy pumpkin snickerdoodle cookies are the perfect fall treat, combining the classic cinnamon-sugar coating with a tender, pumpkin-infused texture. Quick and easy to make, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 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.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed in about three additions, just until the flour disappears. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the ¼ cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough. Roll into a ball, then coat in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. The edges should be set and slightly golden, but the centers will still look soft and puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough. If baking sheets are warm, let them cool before placing new dough on them.

Notes

For best results, use room temperature ingredients. Don’t overmix the dough. Measure flour by spooning and leveling. Bake until edges are set but centers are still soft. Let cookies cool on the baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months or unbaked dough balls for fresh cookies on demand.

Nutrition

Keywords: pumpkin snickerdoodle, soft and chewy cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

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