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Soft Pumpkin Snickerdoodle Cookies: Easy Cinnamon Sugar Recipe

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These Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar have a tender crumb, hold their shape, and keep that signature snickerdoodle crackle on top. The cinnamon sugar coating gives them a little crunch on the outside, while the inside stays pillowy and spiced.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup 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.
  2. Prepare the pumpkin puree: Measure out 1/2 cup of pumpkin puree and spread it on a paper towel-lined plate. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the rest.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture might look slightly curdled—that’s normal. Don’t overmix.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you don’t see any more streaks of flour.
  7. Make the cinnamon sugar coating: In a small bowl, whisk together the 1/4 cup granulated sugar and 1 tablespoon cinnamon until well combined.
  8. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball between your palms. Drop each ball into the cinnamon sugar mixture and roll to coat completely. Place them on the prepared baking sheets about 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes, or until the edges are set and the tops look slightly puffed and cracked. The centers will still look soft and slightly underdone.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives the snickerdoodle tang. Watch your bake time; pull cookies when edges are set but centers still look underdone. Use room temperature ingredients. Bake one sheet at a time for even results. If dough is too sticky, chill for 15 minutes.

Nutrition

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

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