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Soft Pumpkin Spice Snickerdoodle Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/soft-pumpkin-spice-snickerdoodle-cookies-recipe/