Bite into fall with these soft pumpkin snickerdoodles, chewy middles, golden edges, and a sweet swirl of pumpkin spice in every bite. They smell like a crisp autumn day and one cookie is never enough.
Table of Contents
Why You’ll Love These Soft Pumpkin Snickerdoodles
These cookies are everything you adore about classic snickerdoodles with a cozy pumpkin twist. They’re soft, chewy, and kissed with cinnamon sugar. Unlike heavy pumpkin cookies, these hold their shape and keep that signature snickerdoodle chew.
They’re the perfect treat for pumpkin spice lovers, holiday gatherings, or a simple baking day at home. Best part, they don’t require complicated steps and you’ll have warm cookies ready in under 30 minutes.
Ingredients You’ll Need
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
¼ cup pumpkin puree, blotted dry with a paper towel
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Cinnamon Sugar Coating
3 tablespoons granulated sugar
1 teaspoon cinnamon
Quick substitutions: swap pumpkin pie spice with a mix of cinnamon and nutmeg. Add white chocolate chips for sweetness or drizzle with cream cheese glaze for a bakery-style touch.
Step-by-Step Instructions
Make the Dough
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy
- Mix in pumpkin puree, egg yolk, and vanilla until smooth
- In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon
- Gradually add dry ingredients into the wet mixture until dough comes together
Shape and Roll in Cinnamon Sugar
- In a small bowl, stir sugar and cinnamon for coating
- Scoop tablespoon-sized portions of dough and roll into balls
- Toss each dough ball into the cinnamon sugar until fully coated
Bake the Cookies
- Preheat oven to 350°F (175°C)
- Place coated dough balls on a lined baking sheet leaving space to spread
- Bake 9 to 11 minutes until edges are set and centers look soft
- Cool on the sheet for 2 minutes then transfer to a wire rack
Tips for the Best Pumpkin Snickerdoodles
Blot your pumpkin puree with paper towels to prevent cakey texture
Do not overbake, cookies firm up as they cool
If dough is sticky, lightly wet your hands before rolling
For stronger pumpkin flavor, add a little extra pumpkin pie spice
Storage and Freezing Guide
Room temperature storage: keep in an airtight container for up to 4 days
Freezing dough: roll into balls, coat in sugar, and freeze raw on a tray. Once solid, store in freezer bags up to 2 months. Bake from frozen by adding 1 to 2 minutes to baking time
Freezing baked cookies: cool completely and freeze in layers separated with parchment
Variations and Fun Twists
Add a cream cheese drizzle by mixing cream cheese, powdered sugar, and milk
Fold in white chocolate chips for extra creamy bites
Make bakery sized cookies using 3 tablespoons of dough for each cookie
FAQ
Why are my pumpkin snickerdoodles flat
Too much liquid from pumpkin puree can weigh them down. Always blot the puree before mixing
Can I make these gluten free
Yes. Use a cup for cup gluten free flour blend for best results
Can I make the dough ahead of time
Yes. Keep it covered in the fridge up to 24 hours then roll and bake
Warm and Cozy Drinks
Serve these soft pumpkin snickerdoodles with a steaming mug of caramel spiced apple cider for the ultimate fall pairing.
If you love holiday gatherings, keep a pot of mulled cider in the crockpot so guests can sip while nibbling cookies.
And for everyday moments, stir your coffee with this homemade pumpkin spice coffee creamer to double the pumpkin joy.
Final Touch
Bake a batch of these soft pumpkin snickerdoodles and fill your kitchen with the scent of fall. Don’t forget to share your cookies with friends or at least pretend you did before sneaking a second one
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook
PrintSoft Pumpkin Snickerdoodles
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Bite into fall with these soft pumpkin snickerdoodles—chewy middles, golden edges, and a swirl of cozy pumpkin spice in every bite. They smell like a crisp autumn day and one cookie is never enough!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup pumpkin puree, blotted dry with a paper towel
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Gradually add dry ingredients into the wet mixture until dough comes together.
- In a small bowl, stir sugar and cinnamon for coating.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Toss each dough ball into the cinnamon sugar until fully coated.
- Preheat oven to 350°F (175°C).
- Place coated dough balls on a lined baking sheet leaving space to spread.
- Bake 9 to 11 minutes until edges are set and centers look soft.
- Cool on the sheet for 2 minutes then transfer to a wire rack.
Notes
Blot your pumpkin puree to keep the texture chewy, not cakey. Do not overbake—these cookies firm up as they cool! For extra flavor, add a pinch more pumpkin pie spice or fold in white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg