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Soft & Chewy Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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Soft, chewy pumpkin snickerdoodle cookies with a cinnamon-sugar coating. Perfect for fall baking, these cookies have a tender center and slightly crisp edges, made with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Take the butter and egg out of the fridge about 30 minutes before starting. Pat the pumpkin puree with a paper towel to remove excess moisture. Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt for about 20 seconds. Set aside.
  3. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Beat in the egg and vanilla extract until just combined. Add the pumpkin puree and mix on low speed until incorporated. The mixture may look curdled; this is normal.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Use a spatula to fold from the bottom to ensure no flour pockets remain.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, mix the ¼ cup sugar and 1 ½ tablespoons cinnamon in a small bowl for the coating.
  8. Preheat oven to 350°F (175°C). Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough per cookie. Roll into smooth balls, then coat each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges just set and centers still soft.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Pat the pumpkin puree dry with a paper towel to remove excess moisture—this is crucial for texture. Do not skip chilling the dough for at least 30 minutes to prevent flat cookies. For best results, use canned pumpkin puree (not pumpkin pie filling). Cookies stay soft for up to 5 days in an airtight container at room temperature; place a slice of bread in the container to maintain moisture. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft chewy pumpkin cookies, fall cookie recipe, easy pumpkin cookies, cinnamon sugar cookies

Find it online: https://twirltaste.com/soft-and-chewy-pumpkin-snickerdoodle-cookies-easy-fall-recipe/