Description
These Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the perfect fall cookies — soft, chewy, and coated in a cinnamon sugar crust that crackles slightly with every bite. The combination of real pumpkin purée and warm spices brings seasonal flavors to life in a simple, easy recipe that’s ready in under 30 minutes. Perfect for quick dessert ideas, cozy breakfast treats, or festive holiday baking. Whether you’re looking for easy cookie recipes, autumn snacks, or comforting food ideas, this easy recipe is bound to become a favorite.
Ingredients
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 light brown sugar, packed
¾ cup pumpkin purée
1 large egg yolk
2 teaspoons vanilla extract
⅓ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Add pumpkin purée, egg yolk, and vanilla extract to the butter mixture and beat until combined.
5. Gradually add dry ingredients into the wet ingredients and mix until just combined.
6. In a small bowl, mix the cinnamon and sugar for the coating.
7. Scoop cookie dough into balls using a medium scoop, then roll each ball in cinnamon sugar.
8. Arrange dough balls on baking sheets, leaving about 2 inches apart.
9. Bake for 10–12 minutes or until the edges are set but centers appear slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra soft cookies, don’t overbake — the centers should look slightly underdone.
Use only pumpkin purée, not pumpkin pie mix, to control flavor and sweetness.
You can freeze the dough balls after coating in cinnamon sugar and bake from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin cookies, snickerdoodles, fall cookies, easy cookie recipe, cinnamon sugar cookies, autumn dessert, soft cookies