Soft Pumpkin Snickerdoodles with Cinnamon Sugar

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If you’re searching for a cookie that perfectly captures the flavors of fall while offering a soft, chewy bite, look no further than these Soft Pumpkin Snickerdoodles with Cinnamon Sugar. Infused with warm spices and a hint of real pumpkin, each cookie is rolled in a cinnamon-sugar mixture that creates the perfect balance of sweetness and spice. They’re irresistibly soft, just the right amount of chewy, and beautifully golden.

Whether you’re baking for a cozy autumn weekend, a Halloween party, or simply craving something seasonal and comforting, these cookies are sure to hit the spot. They’re easy to whip up, make your home smell incredible while baking, and are a guaranteed crowd-pleaser with kids and adults alike.

Why You’ll Love This Soft Pumpkin Snickerdoodles Recipe

These pumpkin snickerdoodles are the ultimate fall cookie. Unlike traditional snickerdoodles, they have a delicious pumpkin twist that adds moisture and depth of flavor. Plus, they don’t require any chilling time, so you can have freshly baked cookies in under 30 minutes. The cinnamon sugar coating gives each bite a cozy warmth that feels like autumn in cookie form.

What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is ideal. Make sure to use pure pumpkin, not pumpkin pie filling. The latter contains added spices and sugar, which will throw off the flavor balance and texture. If you’re feeling adventurous, you can also make your own pumpkin puree from roasted sugar pumpkins, but canned is a perfectly delicious and convenient choice.

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Ingredients for the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

Before we dive into baking, let’s take a closer look at the ingredients and why each one plays a key role:

• All-Purpose Flour – Provides structure to the cookies without making them too dense.
• Baking Soda – Gives the cookies a gentle lift and soft texture.
• Cream of Tartar – Essential for the classic tangy flavor in snickerdoodles and contributes to their chewy texture.
• Salt – Balances the sweetness and enhances flavor.
• Ground Cinnamon & Nutmeg – Brings the warm, spiced flavor that pairs beautifully with pumpkin.
• Unsalted Butter – Adds richness and moisture to the dough.
• Granulated Sugar & Brown Sugar – A mix of sugars keeps the cookies soft and chewy while enhancing their depth of flavor.
• Egg Yolk – Adds richness and helps with binding without making the dough too wet.
• Pumpkin Puree – The star ingredient that adds moisture and that classic fall flavor.
• Vanilla Extract – Enhances all the other flavors.
• Cinnamon Sugar (for rolling) – Adds a sweet, spiced crust to every cookie for that iconic snickerdoodle finish.

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How To Make the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will keep the cookies from sticking and help them bake evenly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This step is important for getting that soft, tender texture.

Step 4: Add Pumpkin, Egg Yolk, and Vanilla

Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 6: Roll and Coat

Scoop out about 1.5 tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon sugar mixture to coat completely.

Step 7: Bake to Perfection

Place the cookie balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to set as they cool.

Step 8: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!

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How to Store and Serve Soft Pumpkin Snickerdoodles

These cookies are best served slightly warm, with the cinnamon sugar coating giving them a delightfully crisp edge and soft center. Perfect with a cup of tea, hot cocoa, or coffee. This recipe yields about 20 cookies, making it great for small gatherings or as a snack stash for the week.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough balls before baking—just freeze them on a tray first, then transfer to a zip-top bag. When ready to bake, roll in cinnamon sugar and add a few extra minutes to the baking time.

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What to Serve With Soft Pumpkin Snickerdoodles

Hot Apple Cider

The spiced warmth of apple cider pairs wonderfully with these cookies and doubles down on the cozy fall vibes.

Pumpkin Spice Latte

Go all-in on pumpkin with a PSL that complements the cookie’s flavors.

Vanilla Bean Ice Cream

Serve a couple of cookies with a scoop of vanilla bean ice cream for an easy dessert.

Whipped Cream & Caramel Drizzle

Top your cookies with a dollop of whipped cream and a drizzle of caramel for a decadent treat.

Chai Tea Latte

The spices in chai echo the cinnamon and nutmeg in the cookies, making it a perfect match.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-pureed and not too watery. Roasted sugar pumpkins are the best choice for this.

Why do my cookies come out cakey instead of chewy?
Too much flour or overmixing the dough can lead to cakey cookies. Be sure to measure accurately and mix just until combined.

Can I skip the cream of tartar?
Cream of tartar is what gives snickerdoodles their unique tang and chew. You can substitute with lemon juice or white vinegar in a pinch, but the texture will be slightly different.

Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Keep in mind that texture may vary slightly depending on the blend.

How do I know when the cookies are done?
They should look set around the edges and slightly soft in the middle. Don’t overbake—they’ll firm up as they cool.

For more fall baking inspiration, check out our Pumpkin Bread with Cream Cheese Glaze and Cinnamon Apple Muffins.

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