These Soft Pumpkin Snickerdoodles are the perfect fall treat, blending classic snickerdoodle texture with rich pumpkin flavor and warm spices.
Coated in sweet cinnamon sugar, they’re soft, chewy, and irresistibly delicious.
Perfect for holiday gatherings or cozy autumn baking, these cookies are sure to become a seasonal favorite!
Ingredients
For the cookies:
- ½ cup butter, softened
- 1½ cups sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups all-purpose flour
- 1 tsp cream of tartar
- 2 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp allspice, ¼ tsp nutmeg, ¼ tsp ginger)
For the cinnamon sugar coating:
- 2 tbsp sugar
- 2 tsp cinnamon
Instructions
Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream together butter, sugar, egg, and pumpkin puree in a large bowl until smooth.
Step 3: Add flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until dough forms.
Step 4: In a small bowl, mix sugar and cinnamon for the coating. Roll dough into 1-inch balls, then coat in cinnamon sugar.
Step 5: Arrange dough balls on the baking sheet, spacing evenly, and slightly flatten each with the back of a spoon.
Step 6: Bake for 8–10 minutes until edges are set and tops crack slightly.
Cool for a few minutes on the baking sheet before transferring to a wire rack.
Frequently Asked Questions (FAQs)
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree. Pumpkin pie filling has added spices and sugar that can alter the cookies.
2. Can I make these cookies gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend and ensure other ingredients are gluten-free.
3. How do I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
4. Can I freeze the cookie dough?
Yes, roll into balls, freeze on a baking sheet, and transfer to a freezer bag. Bake from frozen, adding extra minutes.
5. What can I use instead of cream of tartar?
Substitute 1 tsp cream of tartar with ½ tsp baking powder and ¼ tsp baking soda.
Soft Pumpkin Snickerdoodles
Ingredients
For the cookies:
- ½ cup butter softened
- 1½ cups sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups all-purpose flour
- 1 tsp cream of tartar
- 2 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice or ½ tsp cinnamon, ¼ tsp allspice, ¼ tsp nutmeg, ¼ tsp ginger
For the cinnamon sugar coating:
- 2 tbsp sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, sugar, egg, and pumpkin puree in a large bowl until smooth.
- Add flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until dough forms.
- In a small bowl, mix sugar and cinnamon for the coating. Roll dough into 1-inch balls, then coat in cinnamon sugar.
- Arrange dough balls on the baking sheet, spacing evenly, and slightly flatten each with the back of a spoon.
- Bake for 8–10 minutes until edges are set and tops crack slightly. Cool for a few minutes on the baking sheet before transferring to a wire rack.
