Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar — The Ultimate Fall Treat
When autumn rolls in with its cool evenings and cinnamon-filled air, there’s nothing quite like sinking your teeth into a warm, soft, pumpkin-infused cookie. Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar combine the best of two worlds: the classic tangy warmth of a traditional snickerdoodle and the cozy, spiced sweetness of pumpkin. These cookies are pillowy, fragrant, and covered in a sparkling cinnamon sugar coating that adds the perfect finishing touch.
This recipe is an irresistible fall dessert that appeals to pumpkin lovers, snickerdoodle fans, and anyone seeking a quick seasonal crowd-pleaser. Whether you’re planning a holiday cookie box, a Thanksgiving dessert tray, or an afternoon baking session with family, these cookies come together easily and deliver consistent, melt-in-your-mouth results.
In this fully optimized guide, you’ll find everything you need: tips for achieving the softest texture, a detailed ingredient breakdown, and variations that let you customize your cookies for any occasion. Let’s bring the taste of fall straight into your kitchen.
Why You’ll Love These Soft Pumpkin Snickerdoodles
If you’ve baked pumpkin cookies before, you may already know that the addition of pumpkin purée changes everything. It creates a soft, cakey texture that stays moist for days. Combine that with warm spices, rich butter, and a crunchy cinnamon sugar coating, and you’ve got a cookie that tastes like a cozy October evening.
Here’s why this recipe stands out:
• Incredibly Soft Texture: Pumpkin acts almost like a natural tenderizer.
• Bursting with Autumn Flavor: Cinnamon, nutmeg, and pumpkin make every bite fragrant.
• No Chill Time Required: Many pumpkin cookies require chilling—this recipe doesn’t.
• Perfect for Cookie Exchanges: They stay soft for days, making them ideal for gifting.
• Family-Friendly: Kids love rolling the dough in cinnamon sugar, making this a great hands-on baking activity.
Ingredients Breakdown
Each ingredient plays a part in building structure, lift, moisture, and flavor.
Dry Ingredients
- All-purpose flour: The base structure that keeps the cookies soft but stable.
- Baking powder + baking soda: Essential for puffiness and lift.
- Salt: Balances the sweetness and enhances spice flavors.
- Cinnamon, nutmeg, cloves: Create that iconic pumpkin spice flavor profile.
Wet Ingredients
- Unsalted butter: Adds richness and blends smoothly with sugar.
- Brown sugar: Increases moisture and deepens cookie flavor.
- Egg: Helps bind the dough.
- Vanilla extract: Adds warmth and enhances spice notes.
- Pumpkin purée: The star ingredient, creating soft, cakey texture.
Cinnamon Sugar Coating
Traditional snickerdoodle meets pumpkin spice magic with a quick mix of cinnamon and granulated sugar to roll the dough in before baking.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves (optional but recommended)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 egg, large
- 1 tsp vanilla extract
- ¾ cup pumpkin purée
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 tbsp cinnamon
- (Optional) pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In a separate bowl, cream softened butter and brown sugar until fluffy.
- Add egg, vanilla, and pumpkin purée, mixing until smooth.
- Fold in the dry ingredients just until a soft dough forms.
- Mix granulated sugar, cinnamon, and a pinch of nutmeg in a small bowl.
- Scoop dough into balls (about 1.5 tablespoons each), roll in cinnamon sugar, and place 2 inches apart on baking sheets.
- Bake 12–15 minutes until edges are set and tops no longer look wet.
- Cool cookies on a wire rack. The texture becomes even softer after resting for 1 hour.
- Store in an airtight container at room temperature for up to 4 days.
Tips for the Softest Pumpkin Snickerdoodles
1. Don’t Overmix the Dough
Over-mixing activates gluten, giving you tougher cookies.
2. Use Pumpkin Purée, Not Pie Filling
Pumpkin pie filling contains added sugar and spices that throw off the recipe balance.
3. For Thicker Cookies
Chill dough for 30 minutes to slow spreading.
4. For Extra Cinnamon Sugar Sparkle
Dip the tops of baked cookies in warm cinnamon sugar right after they come out of the oven.
Variations
Pumpkin Cheesecake Snickerdoodles
Add a dollop of sweetened cream cheese filling in the center.
Brown Butter Snickerdoodles
Use browned butter instead of regular butter for deeper caramel notes.
Maple Pumpkin Snickerdoodles
Add 1 tbsp pure maple syrup to the dough for warm maple undertones.
Gluten-Free Version
Swap flour for a 1:1 gluten-free blend containing xanthan gum.
Serving Suggestions
- Serve warm with a mug of chai or coffee.
- Stack in a rustic tin for holiday gifting.
- Crumble over vanilla ice cream.
- Bring to fall festivals, potlucks, or bake sales.
Fun Facts
- Snickerdoodles date back to 19th-century New England.
- Traditionally, they were made with cream of tartar for their signature tang.
- Pumpkin snickerdoodles are a modern twist created to celebrate autumn flavors.
Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg, vanilla extract, and pumpkin purée, mixing well.
- Gradually mix in dry ingredients until a soft dough forms.
- Mix granulated sugar, cinnamon, and nutmeg in a shallow bowl. Scoop dough, roll in cinnamon sugar, and place on baking sheets.
- Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
- Enjoy warm or store in an airtight container for up to 4 days.
