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Easy Soft Pumpkin Spice Snickerdoodle Cookies

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Soft, tender pumpkin spice snickerdoodle cookies with a classic cinnamon-sugar crackle. Made with simple pantry ingredients and no mixer required, these are the perfect fall treat that stay moist for days.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a medium bowl, whisk together melted butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract; whisk until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 3 days).
  6. While dough chills, mix coating sugar, cinnamon, and optional nutmeg in a small bowl.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls. Coat each ball in cinnamon-sugar mixture.
  8. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should look puffed and set at edges but soft in center.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents flat cookies. Measure flour by spooning and leveling. Use room temperature egg. For softer cookies, bake 10 minutes; for firmer, 12 minutes. Blot pumpkin puree if watery. Store in airtight container at room temperature up to 5 days; freeze baked cookies up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, pumpkin spice cookies, easy cookie recipe, no mixer cookies

Find it online: https://sofiaspice.com/easy-soft-pumpkin-spice-snickerdoodle-cookies/