Soft Pumpkin Snickerdoodles with Cinnamon Sugar

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These Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the ultimate fall cookie — soft, chewy, and coated in a sparkly layer of sweet cinnamon sugar. With just the right hint of pumpkin spice and a buttery texture that melts in your mouth, these cookies are like little bites of autumn comfort. Unlike traditional snickerdoodles that rely on tangy cream of tartar, these feature rich pumpkin purée and warm spices, making them irresistibly moist and flavorful.

Perfect for cozy nights, fall gatherings, or just a quiet snack with coffee, these cookies deliver big seasonal flavor with simple ingredients. They strike that magical balance between chewy and soft, with crackly tops and a golden sugar-dusted exterior. Whether you’re baking for friends or treating yourself, these cookies are sure to impress and disappear quickly!

Why You’ll Love This Soft Pumpkin Snickerdoodles with Cinnamon Sugar

• Soft, chewy centers with a cinnamon sugar crunch on the outside
• Rich pumpkin flavor balanced with classic snickerdoodle tang
• No chill time required, ready in under 30 minutes
• Great for holidays, gifting, or afternoon treats
• Uses pantry-friendly ingredients

Preparation Phase & Tools to Use

To get the best results, start by gathering a few key tools. A stand mixer or hand mixer is essential to cream the butter and sugar to the perfect fluffy texture. A rubber spatula helps in scraping down the bowl so all the ingredients are well incorporated. You’ll also need two mixing bowls — one for wet ingredients and one for dry — and measuring cups and spoons for accuracy. A cookie scoop ensures even-sized cookies for consistent baking, and a baking sheet lined with parchment paper prevents sticking and makes cleanup easy. Finally, a wire cooling rack allows your cookies to cool evenly without becoming soggy on the bottom.

Preparation Tips

For the best texture, make sure your butter is softened to room temperature — not melted. This helps achieve a light and fluffy creamed base. Use canned pumpkin purée, not pumpkin pie filling, as the latter contains added sugar and spices. When measuring flour, spoon it into your measuring cup and level it off with a knife to avoid a dense dough. Mix the dough just until combined; overmixing can lead to tough cookies. Finally, roll the dough generously in cinnamon sugar just before baking to get that iconic snickerdoodle crackle and crunch on the outside.

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Ingredients for Soft Pumpkin Snickerdoodles with Cinnamon Sugar

For the Dough:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg yolk
• 2 teaspoons pure vanilla extract

For the Cinnamon Sugar Coating:

• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures even baking and prevents sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves). This blend will give your cookies their warm, autumnal flavor.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use a stand mixer or hand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial for achieving a soft texture.

Step 4: Add the Wet Ingredients

Add in the pumpkin purée, egg yolk, and vanilla extract. Mix until everything is fully combined. The mixture may look slightly curdled due to the moisture in the pumpkin, but that’s normal.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, scraping down the sides of the bowl as needed. Do not overmix.

Step 6: Make the Cinnamon Sugar Coating

In a small bowl, mix together the ⅓ cup granulated sugar and 1 tablespoon of cinnamon. This will be used to roll each cookie dough ball before baking.

Step 7: Shape the Cookies

Use a medium cookie scoop or tablespoon to portion the dough into equal-sized balls. Roll each ball in the cinnamon sugar mixture until fully coated.

Step 8: Bake

Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly underbaked. They will continue to cook as they cool.

Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up properly and prevents breaking.

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Notes

These Soft Pumpkin Snickerdoodles are best enjoyed fresh but hold up beautifully for a few days when stored properly. The pumpkin adds a wonderful moisture and depth of flavor, making them ideal for fall festivities. If you want an extra punch of spice, feel free to add a pinch more cinnamon or nutmeg to suit your taste.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of purée: Pumpkin pie filling contains added sugars and spices, which can throw off the flavor balance.
• Skipping room temperature butter: Cold butter won’t cream properly and can result in dense cookies.
• Overbaking: These cookies should come out with soft centers; overbaking will dry them out quickly.
• Overmixing the dough: Overworking the dough activates too much gluten, making cookies tough.
• Crowding the baking sheet: Always leave at least 2 inches between each cookie to allow for spread.

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Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread inside the container — it helps retain moisture. For longer storage, you can freeze the baked cookies for up to 2 months. Let them thaw at room temperature before serving. You can also freeze the unbaked dough balls (already coated in cinnamon sugar) and bake from frozen, adding 1-2 extra minutes to the bake time.

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Estimated Nutrition

Per Cookie (based on 24 servings):

• Calories: 165
• Carbohydrates: 24g
• Protein: 1.5g
• Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 25mg
• Sodium: 90mg
• Sugar: 14g
• Fiber: 0.5g

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure to roast and purée it well, and then strain out excess moisture. Canned pumpkin is more consistent and easier to use.

Why do my cookies look underbaked in the center?

That’s actually perfect! These cookies finish setting as they cool, keeping them soft and chewy.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 2 days or freeze it for longer storage.

What’s the best way to reheat these cookies?

A quick 10-second zap in the microwave brings them back to warm, soft perfection.

Can I double the recipe?

Yes, this recipe doubles easily without any adjustments.

Do I need to chill the dough?

Not necessarily, but if your dough feels too sticky to roll, 20–30 minutes of chilling can help.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. The results will be slightly different but still delicious.

What if I don’t have a cookie scoop?

You can use a tablespoon measure or shape the dough by hand; just try to keep the size consistent for even baking.

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Conclusion

Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the fall treat you didn’t know you needed. With their warm spices, buttery texture, and cozy pumpkin flavor, they bring everything we love about the season into one irresistible bite. Whether you’re baking for a holiday gathering, a school treat, or a quiet moment with a hot drink, these cookies deliver on all fronts — easy to make, hard to resist, and perfect every time.

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