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Soft Baked Pumpkin Snickerdoodle Cookies – Easy 30-Minute Recipe

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These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are warm, spiced, perfectly soft, and ridiculously easy to make. They taste like fall without trying too hard, with a tender center that stays chewy for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Set aside.
  3. In a large bowl, cream the butter and sugars: beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add the pumpkin, egg yolk, and vanilla: beat in 1/2 cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract on low speed until just combined. The mixture may look slightly curdled—that’s normal.
  5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each until just combined. Stop as soon as no streaks of flour remain. The dough will be soft and slightly sticky.
  6. Prepare the cinnamon sugar coating: in a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  7. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball about 1.5 inches in diameter. Drop each ball into the cinnamon sugar mixture and roll until completely coated. Place on prepared baking sheets, spacing 2 inches apart. You should get about 18-20 cookies.
  8. Bake for 10-12 minutes, one sheet at a time in the center of the oven. At 10 minutes, the cookies will look puffed, slightly cracked on top, with set edges and soft centers. That’s your cue to pull them out for a soft-baked texture.
  9. Cool on the baking sheet for 5 minutes. This step is crucial for the cookies to set properly. Then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough. If reusing the same baking sheet, let it cool completely before placing new dough on it.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for best texture. Use room temperature ingredients. Check cookies at 9 minutes for first batch as ovens vary. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, easy pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, 30-minute cookies

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