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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Cinnamon Recipe

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These Soft Baked Pumpkin Snickerdoodle Cookies are thick, tender, and perfectly spiced with a crackly cinnamon-sugar coating. Made with simple ingredients and no chilling required, they’re the ultimate fall treat that stays soft for days.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • For the cinnamon-sugar coating: 1/4 cup granulated sugar mixed with 1 and 1/2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a wooden spoon or 1 minute with an electric mixer.
  3. Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg.
  5. Add the dry ingredients to the wet mixture in two additions, stirring gently after each. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together the 1/4 cup granulated sugar and 1 and 1/2 tablespoons ground cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls about 1.5 inches in diameter. Roll each ball between your palms until smooth.
  8. Drop each dough ball into the cinnamon-sugar mixture and roll to coat completely.
  9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake at 350°F (175°C) for 10-12 minutes. For softer cookies, pull them at 10 minutes; for slightly firmer cookies, go to 11 or 12 minutes.
  11. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmeasure the pumpkin—too much makes cookies cakey. Cream of tartar is non-negotiable for true snickerdoodle flavor and crackly top. Let cookies cool on the pan for 5 minutes to set properly. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for later.

Nutrition

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

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