Soft Pumpkin Snickerdoodle Cookies You'll Love
These soft, chewy pumpkin snickerdoodle cookies combine warm fall spices with cinnamon sugar coating for the perfect autumn treat everyone will love.
Ingredients
- 2¾ cups all-purpose flour
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine dry ingredients: Whisk flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt together.
- Cream butter and sugars: Beat softened butter with both sugars until light and fluffy for three minutes.
- Add wet ingredients: Mix in egg, pumpkin puree, and vanilla until smooth and well combined throughout.
- Mix dough: Gradually add dry ingredients to the wet mixture and stir until just combined completely.
- Chill dough: Refrigerate for 30 minutes so the dough firms up and becomes easier to handle nicely.
- Prepare coating: Mix cinnamon and sugar in a small bowl until evenly combined and ready.
- Shape cookies: Scoop dough, roll into balls, and coat generously in the cinnamon sugar mixture.
- Bake cookies: Place on parchment-lined sheets and bake at 350°F for 10-12 minutes until done.
- Cool cookies: Let rest on baking sheet 5 minutes before transferring to cooling rack carefully.
Notes
- Don't skip the chilling step, or cookies will spread too much.
- Cookies look underdone when perfect; they firm up while cooling down.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough balls for quick cookies whenever you want them.
- Use pure pumpkin puree, never pumpkin pie filling with added ingredients.