Cozy Soft Pumpkin Snickerdoodle Cookies
These cozy soft pumpkin snickerdoodle cookies combine the classic cinnamon sugar crunch with subtle pumpkin earthiness for a tender, chewy fall treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon (for cinnamon sugar coating)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-5 minutes with an electric mixer.
- Beat in the pumpkin puree, egg, and vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
- In a small bowl, mix the ¼ cup granulated sugar with 2 teaspoons ground cinnamon for the coating.
- Using a spoon or cookie scoop (about 1.5 tablespoons), scoop dough balls and roll each in the cinnamon sugar mixture until fully coated.
- Place coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until edges are set but centers still look soft. The cinnamon sugar will form a delicate crust.
- Let cookies rest on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If dough is too sticky to handle, chill for 15 minutes before rolling. Do not overbake to maintain soft texture. Use fresh cinnamon for best flavor. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For vegan, use dairy-free butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Nutrition
- Serving Size: 1 cookie (about 1.5
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, cinnamon sugar cookies, fall cookies, easy pumpkin dessert