Description
Soft Pumpkin Snickerdoodles are chewy, pillowy cookies rolled in cinnamon sugar for the ultimate fall treat. They combine the cozy warmth of pumpkin spice with the classic snickerdoodle texture, perfect for potlucks, holidays, or a quick autumn baking fix.
Ingredients
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115 g (1/2 cup) salted butter, slightly softened
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300 g (1 1/2 cups) sugar
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1 large egg
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120 g (1/2 cup) pumpkin puree
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360 g (3 cups) all-purpose flour
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1 tsp cream of tartar
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1 1/2 tsp baking soda
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1/2 tsp salt
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1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp ginger)
Cinnamon Sugar Mixture:
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25 g (2 tbsp) sugar
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5 g (2 tsp) ground cinnamon
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Mix in the egg and pumpkin puree until smooth.
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In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
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Slowly add dry ingredients to wet ingredients until a soft dough forms.
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Stir together sugar and cinnamon for the coating.
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Roll dough into 1-inch balls, coat in cinnamon sugar. Chill dough if sticky.
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Slightly flatten each dough ball on the baking sheet and bake 10–13 minutes, until tops look matte and set.
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Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
Chill dough for 30 minutes if too sticky to handle.
Avoid overbaking—cookies should stay soft.
Add white chocolate chips or chopped pecans for variation.
Sandwich with cream cheese frosting for an indulgent treat.
Store in an airtight container up to 5 days; freeze baked cookies or dough for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American