Description
Soft, chewy, and spiced with just the right touch of pumpkin flavor, these Soft Pumpkin Snickerdoodles are your new favorite fall cookie. Perfect for cozy afternoons, bake sales, or sharing with friends!
Ingredients
½ cup salted butter, slightly softened
1½ cups granulated sugar (plus 2 tbsp for coating)
1 large egg
½ cup canned pumpkin purée
3 cups all-purpose flour
1 tsp cream of tartar
1½ tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice (or homemade blend)
2 tsp ground cinnamon (for coating)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream together butter and sugar until light and fluffy.
3. Mix in the egg and pumpkin until smooth.
4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
5. Gradually combine dry ingredients with wet mixture to form a dough.
6. Optional: Chill dough for 30 minutes if too sticky.
7. Mix cinnamon and sugar in a small bowl for coating.
8. Roll dough into 1-inch balls and coat each in the cinnamon sugar mixture.
9. Place on baking sheet, spacing about 2 inches apart, and gently press each ball down.
10. Bake for 10–13 minutes, or until tops look matte and just set.
11. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use only canned pumpkin purée, not homemade.
Wet your hands for easier rolling if the dough is sticky.
Do not reuse cinnamon sugar mixture after coating raw dough.
Store cookies in an airtight container at room temp for 3–4 days.
Freeze dough balls or baked cookies for up to 2 months.
Optional add-ins: 1 cup white chocolate chips or a drizzle of cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 144
- Sugar: 13g
- Sodium: 151mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg