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Best Soft Pumpkin Spice Snickerdoodle Cookies Recipe

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These soft, pillowy pumpkin snickerdoodle cookies are coated in a crackly cinnamon-sugar crust and packed with warm fall spices. They’re the perfect easy, crowd-pleasing treat for autumn baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down sides.
  4. Beat in pumpkin puree, egg, and vanilla extract until just combined. Batter may look slightly curdled.
  5. Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until no streaks of flour remain. Dough will be soft and slightly sticky.
  6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. In a small bowl, mix together ¼ cup granulated sugar, 1 tablespoon cinnamon, and a pinch of pumpkin pie spice (if using).
  8. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, set around edges, and still slightly soft in center.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill dough for at least 30 minutes to prevent spreading. Measure flour by spooning and leveling for accuracy. Use room temperature ingredients. For bakery-style cookies, gently press down tops of dough balls before baking. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

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

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