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Soft Pumpkin Spice Snickerdoodle Cookies Recipe

Soft Pumpkin Spice Snickerdoodle Cookies Recipe
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★★★★★

5.1 from 20 reviews

Delight in these soft Pumpkin Spice Snickerdoodle Cookies, combining the classic cinnamon-sugar coating with warm pumpkin pie spices for an irresistibly tender and chewy fall treat. Perfectly balanced with a hint of pumpkin purée, these cookies are fluffy, flavorful, and seasonally satisfying.

Ingredients

Scale

For the Cookies

  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter, softened
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. Pro tip: Allow your baking sheets to cool between batches to prevent the cookies from spreading too much.
  2. Make the Cinnamon-Sugar Coating: In a small bowl, combine ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon pumpkin pie spice. Set aside this mixture for rolling the cookie dough balls later.
  3. Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice until well combined. This helps to distribute the spices evenly and prevent clumps.
  4. Cream Butter & Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 2 to 3 minutes until the mixture is light and fluffy. Scrape down the bowl halfway through to ensure even mixing. Pro tip: Achieving a pale and fluffy texture incorporates air for soft, pillowy cookies.
  5. Add Egg & Vanilla: Beat in the large egg until fully incorporated, then mix in the vanilla extract. Scrape the sides of the bowl to incorporate any ingredients stuck there.
  6. Mix in the Pumpkin: Add the pumpkin purée and beat on low speed just until combined. Avoid overmixing to maintain tender cookies. Pro tip: For thicker, chewier cookies, blot the pumpkin with paper towels before measuring to remove excess moisture.
  7. Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined with no visible flour streaks. Use a spatula to fold the batter a few times. Pro tip: Do not overmix to prevent tough cookies.
  8. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 to 45 minutes. The dough will become scoopable and slightly firm. Pro tip: Chilling helps reduce spreading and promotes the classic snickerdoodle rise for soft cookies.
  9. Scoop, Roll & Arrange: Using a medium cookie scoop (about 1½ tablespoons or 30 grams), portion the dough into balls. Roll each ball in the prepared cinnamon–pumpkin spice sugar coating to coat evenly. Place cookies on the prepared baking sheets, spacing them about 2 inches apart. If dough feels sticky, refrigerate for an additional 10 minutes or lightly oil your hands.
  10. Bake: Bake in the preheated oven for 9 to 11 minutes until the edges are set and the centers look puffy but slightly soft. Avoid waiting for browning as the cookies will continue to set while cooling. Pro tip: Remove at the first sign of set edges for ultra-soft texture.
  11. Cool & Set: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. The centers will become tender and chewy as they cool.
  12. Serve & Store: Enjoy the cookies warm or at room temperature. Store in an airtight container at room temperature for 3 to 4 days. To maintain softness, add a slice of bread to the container. These cookies also freeze well—either baked or as scooped dough balls—for up to 2 months; bake frozen dough adding 1–2 minutes to the time.

Notes

  • Approximate nutritional values per cookie: 130–150 calories, 22g carbohydrates, 12g sugars, 5g fat, 3g saturated fat, 1–2g protein, and 1g fiber.
  • For thicker cookies, blot excess moisture from pumpkin purée before measuring.
  • Chilling the dough prevents over-spreading and promotes a soft texture.
  • Store cookies with a slice of bread to keep them moist and soft.
  • Cookies freeze well; bake frozen dough adding a couple of minutes.
  • Nutritional info is an estimate; consult a dietitian for personalized advice.

Nutrition

Keywords: pumpkin cookies, pumpkin spice snickerdoodle cookies, snickerdoodle cookies, soft pumpkin cookies, fall dessert

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