Go Back

Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

Ultra-soft pumpkin snickerdoodle cookies rolled in cinnamon sugar for the perfect fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup pumpkin purée
Filling
  • 0.33 cup granulated sugar for cinnamon sugar coating
  • 1 tbsp cinnamon for coating
  • 0.25 tsp nutmeg optional, for coating

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg, vanilla extract, and pumpkin purée, mixing well.
  4. Gradually mix in dry ingredients until a soft dough forms.
  5. Mix granulated sugar, cinnamon, and nutmeg in a shallow bowl. Scoop dough, roll in cinnamon sugar, and place on baking sheets.
  6. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
  7. Enjoy warm or store in an airtight container for up to 4 days.

Notes

For thicker cookies, chill dough 30 minutes.