Soft Pumpkin Spice Snickerdoodle Cookies Recipe

Introduction

These Soft Pumpkin Spice Snickerdoodle Cookies are the perfect fall treat, combining classic snickerdoodle flavors with warm pumpkin spice. Tender, chewy, and lightly spiced, they bring cozy seasonal vibes with every bite.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 ½ cups granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow pans to cool between batches to prevent cookies from spreading too much.
2. Step 2: In a small bowl, mix ¼ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon pumpkin pie spice. Set aside for rolling the dough balls.
3. Step 3: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice until well combined to evenly distribute the spices.
4. Step 4: In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl halfway through.
5. Step 5: Beat in the egg until incorporated, then mix in the vanilla extract. Scrape down the sides to ensure everything is mixed.
6. Step 6: Add the pumpkin purée and beat on low just until combined, being careful not to overmix. For thicker cookies, blot excess moisture from the pumpkin with paper towels before measuring.
7. Step 7: Add the dry ingredients to the wet mixture in two additions. Mix on low until flour streaks disappear, then fold gently with a spatula a few times to finish. Avoid overmixing to keep cookies tender.
8. Step 8: Cover the dough and chill for 30–45 minutes until scoopable and slightly firm. Chilling helps control spreading and improves texture.
9. Step 9: Using a medium cookie scoop (about 1½ tablespoons or 30 grams), portion the dough. Roll each ball in the cinnamon-pumpkin sugar coating to coat evenly.
10. Step 10: Place the coated dough balls on prepared baking sheets about 2 inches apart. If dough feels sticky, chill again for 10 minutes or lightly oil your hands before rolling.
11. Step 11: Bake for 9–11 minutes until edges look set and centers are puffy but still soft. Do not wait for browning; cookies will continue to set as they cool for a soft texture.
12. Step 12: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them achieve a tender, chewy center.

Tips & Variations

• For extra-thick cookies, drain excess moisture from pumpkin purée with paper towels before measuring.
• Chill dough thoroughly to prevent spreading and get a classic soft snickerdoodle rise.
• If dough is sticky, refrigerate again or oil your hands lightly for easier rolling.
• Freeze baked cookies or shaped dough balls for up to 2 months; bake frozen dough adding 1–2 minutes to baking time.

Storage

Store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them extra soft. Reheat gently if desired. These cookies also freeze well either baked or as dough balls for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added spices and sweeteners that will alter the recipe’s balance. Use plain pumpkin purée for best results.

How do I keep my snickerdoodles soft?

Be sure not to overbake—the cookies should look set but still soft in the center when removed from the oven. Cooling on the baking sheet helps them finish cooking gently, maintaining tenderness. Also, adding a slice of bread to the storage container helps keep them moist.

Soft Pumpkin Spice Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.7 from 312 reviews

These Soft Pumpkin Spice Snickerdoodle Cookies combine the classic tangy snickerdoodle flavor with warm pumpkin pie spices for a tender, chewy fall treat. Featuring a cinnamon-sugar coating, these cookies are perfectly soft with a lightly puffy center and a delightful spice blend that makes every bite cozy and comforting.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 ½ cups granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup. Remember to let your pans cool between batches to avoid cookies spreading too much.
2. Make the Cinnamon-Sugar Coating: In a small bowl, mix together ¼ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon pumpkin pie spice. Set this aside; it will be used for rolling the cookie dough later.
3. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. This ensures even distribution of the leavening agents and spices while breaking up any clumps.
4. Cream Butter & Sugars: Using a large bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Scrape down the bowl halfway through to mix evenly. This step adds air to the dough, essential for soft, pillowy cookies.
5. Add Egg & Vanilla: Beat in the egg until fully incorporated, then mix in the vanilla extract. Scrape the bowl again to capture any ingredients stuck to the sides.
6. Mix in the Pumpkin: Add the pumpkin purée and beat on low speed just until combined. Avoid overmixing to keep the dough tender. For thicker, chewier cookies, blot the pumpkin with paper towels before measuring to remove excess moisture.
7. Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredients in two parts, mixing on low speed just until no streaks of flour remain. Then switch to a spatula and gently fold a few times. Stop mixing once combined to prevent tough cookies.
8. Chill the Dough: Cover the bowl and refrigerate for 30 to 45 minutes. The dough should become slightly firm and scoopable, reducing spread during baking and encouraging the classic soft snickerdoodle texture.
9. Scoop, Roll & Arrange: Use a medium cookie scoop (about 1½ tablespoons or 30 grams) to portion dough balls. Roll each ball in the prepared cinnamon–pumpkin pie spice sugar mixture evenly. Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart. If the dough feels sticky, chill it for another 10 minutes or lightly oil your hands for easier rolling.
10. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are just set and the centers look puffy but still soft. Avoid waiting until browning occurs; pulling the cookies at the first sign of set edges ensures ultra-soft texture.
11. Cool & Set: Allow the cookies to rest on the baking sheet for 5 minutes after removing them from the oven, then transfer to a wire rack to cool completely. As they cool, the centers become tender and chewy, perfect for enjoying warm or at room temperature.
12. Serve & Store: Enjoy these cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for 3 to 4 days—adding a slice of bread helps keep them soft. These cookies freeze beautifully, whether baked or as scooped dough balls, for up to 2 months. Bake from frozen by adding 1 to 2 minutes to the baking time.

Notes

• For extra-thick and chewy cookies, blot pumpkin purée with paper towels to remove excess moisture before measuring.
• Chilling the dough reduces spreading and enhances the soft snickerdoodle texture.
• Use parchment paper for easy cleanup and to prevent sticking.
• If the dough is sticky while rolling, chill it for an additional 10 minutes or lightly oil your hands for easier handling.
• Pull cookies from the oven once edges are set but centers still look soft to maintain a tender, chewy texture.
• Store with a slice of bread to keep cookies moist and soft for several days.
• Freeze baked cookies or dough balls for up to 2 months for convenient future treats.
• Nutritional values are approximate and per cookie based on 24 cookies batch.

Keywords: pumpkin cookies, pumpkin spice snickerdoodle cookies, snickerdoodle cookies, fall cookies, soft pumpkin cookies, cinnamon sugar cookies