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Best Easy Soft-Baked Pumpkin Snickerdoodle Cookies Recipe

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These soft-baked pumpkin snickerdoodle cookies are thick, tender, and rolled in cinnamon sugar. They’re the perfect fall treat that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 2 ounces (57g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg yolk, room temperature
  • ½ cup (120g) pumpkin puree, blotted
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread the ½ cup of pumpkin puree on a few layers of paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit for 5 minutes.
  3. Whisk the dry ingredients together: In a medium bowl, combine the flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk until evenly distributed, about 20 seconds. Set aside.
  4. Cream the butter, cream cheese, and sugars: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and brown sugar, then beat for another 2–3 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula.
  5. Add the wet ingredients: Beat in the egg yolk, vanilla extract, and the blotted pumpkin puree. Mix on low speed until just combined.
  6. Combine wet and dry ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed until just incorporated. Stop as soon as you no longer see streaks of flour.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  8. Prepare the cinnamon-sugar coating: In a small bowl, mix the ¼ cup granulated sugar with 1 tablespoon cinnamon. Stir until well combined.
  9. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion out the dough. Roll each portion into a smooth ball (about 1.5 inches in diameter). Drop each ball into the cinnamon-sugar mixture and roll to coat completely. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Place one baking sheet at a time on the middle rack of the oven. Bake for 10–12 minutes. The cookies should look puffed, slightly cracked on top, and the edges should be set but the centers will still look soft and slightly underdone.
  11. Cool on the baking sheet: Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. After 5 minutes, transfer the cookies to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent flat cookies. Chilling the dough for 30 minutes yields thicker, softer cookies. Do not overbake; the centers should look soft when removed from the oven.

Nutrition

Keywords: pumpkin snickerdoodle, soft-baked cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

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