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Soft Pumpkin Snickerdoodles Recipe Easy Homemade Cinnamon Sugar Cookies

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Soft pumpkin snickerdoodles are tender, warmly spiced cookies with a classic cinnamon sugar coating and a subtle pumpkin twist, perfect for cozy fall gatherings or anytime you crave a soft, comforting treat.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) pumpkin puree (canned, not pumpkin pie filling)
  • 2 tablespoons cream cheese, softened
  • ¼ cup (50 grams) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
  3. Using an electric mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, vanilla extract, pumpkin puree, and softened cream cheese until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  6. In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
  7. Use a cookie scoop or tablespoon to portion dough into balls (about 1 ½ tablespoons each). Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes until edges are set but centers look soft and slightly puffed. Cookies will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep cookies tender. Use room temperature ingredients for best creaming results. Roll dough balls thoroughly in cinnamon sugar for texture and flavor. If cookies spread too much, chill dough for 15 minutes before baking. If too cakey, reduce pumpkin puree by 1 tablespoon. Use parchment or silicone mats to prevent soggy bottoms and ensure even baking.

Nutrition

Keywords: pumpkin snickerdoodles, soft pumpkin cookies, cinnamon sugar cookies, fall cookies, easy pumpkin recipe, homemade cookies

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