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Soft Baked Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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Soft, spiced pumpkin snickerdoodle cookies rolled in cinnamon sugar. They’re pillowy, chewy, and made with simple pantry ingredients—no chilling required.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin purée, blotted dry
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • For the coating: 1/4 cup (50g) granulated sugar
  • For the coating: 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin purée: Place 1/2 cup pumpkin purée on a paper towel-lined plate, cover with another paper towel, and press gently. Let sit for 2 minutes to remove excess moisture.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and fluffy. Scrape down the bowl halfway through.
  4. Add the pumpkin purée, egg yolk, and vanilla extract to the butter mixture. Beat on low speed until just combined (mixture may look curdled at first).
  5. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Do not overmix. Fold once or twice with a spatula to ensure no hidden pockets of flour.
  7. In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough. Roll into smooth balls (dough will be soft and slightly sticky). Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.
  10. Bake one sheet at a time for 10 to 12 minutes. For soft cookies, bake 10 minutes; for firmer, 11-12 minutes. Cookies should look puffy and slightly underdone in the center with set edges.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin purée is crucial to prevent spreading. Measure flour by spooning and leveling, not scooping. For extra soft cookies, store with a slice of bread in the container. Cookies taste even better on day two. Dough can be chilled for 15 minutes if too sticky, but chilling is not required.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, easy fall baking

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