Soft Pumpkin Snickerdoodles 🎃🍪
Introduction
There’s something magical about fall baking—especially when your kitchen fills with the cozy scent of pumpkin, cinnamon, and sugar. These Soft Pumpkin Snickerdoodles are the ultimate fall cookie: tender, chewy, packed with pumpkin spice, and rolled in a cinnamon-sugar crust that crackles slightly as you bite in.
Whether you’re baking for your kids, a cozy night in, or the next bake sale, this recipe is a guaranteed seasonal hit.
Why I Love This Recipe
- Soft and pillowy texture with every bite
- Warm pumpkin spice flavor that screams fall
- Cinnamon-sugar coating for that signature snickerdoodle twist
- Uses real pumpkin puree, so it’s extra moist
- Freezer-friendly and easy to make in big batches
If you’ve ever wished a pumpkin pie and a snickerdoodle had a baby, this cookie is it.
Ingredients
For the Dough:
- ¾ cup butter, softened
- ¼ cup shortening
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- ½ cup pumpkin puree (canned or homemade)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp pumpkin pie spice
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
For Rolling:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat.
- Mix wet ingredients: In a large bowl, cream together butter and shortening until smooth. Add the sugars and beat until light and fluffy, 2–3 minutes. Mix in the egg, pumpkin puree, and vanilla until fully incorporated.
- Add dry ingredients: Stir in the flour, pumpkin pie spice, cream of tartar, baking soda, and salt until a soft dough forms.
- Chill the dough: Refrigerate for 10–15 minutes while you prepare the cinnamon-sugar mixture in a small bowl.
- Form and coat cookies: Roll dough into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture and place 2 inches apart on the prepared baking sheet.
- Flatten slightly: Use the palm of your hand or the bottom of a glass to gently press each dough ball flat.
- Bake: 8 to 10 minutes, or just until the edges are set. Do not overbake—the centers should still look slightly soft.
- Cool: Let rest on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Tips for Success
- Chill the dough to make rolling easier and prevent excess spreading.
- Don’t overbake—the cookies will continue to firm up as they cool.
- Use canned pumpkin puree, not pumpkin pie filling.
- If your dough feels too soft, add 1–2 tbsp extra flour for better handling.
Serving Suggestions & Pairings
These cookies are amazing on their own, but also pair beautifully with:
- Hot apple cider or chai tea
- Easy Pumpkin Spice Muffins for a pumpkin-packed brunch
- Chocolate Chip Cookie Bites to round out a cookie tray
- Old-School No-Bake Cookies for contrast in texture
- Rainbow Sprinkle Cookies to add color and cheer
They’re also great for sharing with friends, gifting in cookie tins, or bringing to school events.
Storage and Freezing
- Room Temp: Store in an airtight container for 3–4 days
- Fridge: Keeps fresh up to 1 week
- Freeze Dough: Roll into balls (before coating), freeze on a tray, then store in a freezer bag for up to 3 months. Just thaw slightly before rolling in cinnamon sugar and baking
More Recipes You’ll Love
For more seasonal baking and sweet treats, check out:
- Easy Pumpkin Spice Muffins
- Chocolate Chip Cookie Bites
- Old-School No-Bake Cookies
- Rainbow Sprinkle Cookies
- The Easter Cookies Everyone Will Be Talking About
Final Thoughts
These Soft Pumpkin Snickerdoodles are everything you want in a fall cookie: sweet, soft, fragrant, and spiced just right. Bake them once, and you’ll find yourself reaching for this recipe every October… and November… and maybe even July.
Tag us @chefmaniac if you bake a batch—we’d love to see your fall creations! 🍁
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