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Soft Pumpkin Snickerdoodle Cookies: Best Easy Cinnamon Sugar Recipe

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These soft pumpkin snickerdoodle cookies are the perfect fall treat—pillowy, spiced, and coated in cinnamon sugar. They capture the magic of a beloved bakery recipe, with a tender texture and warm autumn flavors that are easy to make at home.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until combined. The mixture will be soft and creamy.
  5. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl and refrigerate for 30 minutes. This step is crucial for preventing spreading.
  8. Shape and coat the cookies: Using a cookie scoop or tablespoon, scoop 1.5-tablespoon portions of dough. Roll each portion into a ball between your palms. Drop each ball into the cinnamon sugar mixture and roll until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and crackled. The centers will still look soft.
  10. Cool properly: Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for best results. For softer cookies, bake for 10 minutes; for firmer, bake for 12. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, cinnamon sugar cookies, fall baking, easy pumpkin recipe

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