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Best Soft Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

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These soft baked pumpkin snickerdoodle cookies are pillowy, tender, and coated in a crackly cinnamon sugar layer. Made with simple ingredients and a secret touch of cream cheese, they’re the perfect fall treat that comes together in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ½ cup unsalted butter, softened to room temperature
  • ¼ cup cream cheese, softened (full-fat recommended)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling), blotted
  • 1 teaspoon vanilla extract (pure)
  • ¼ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of ground ginger (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread the ½ cup of pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and press gently. Let it sit while you mix the dry ingredients.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
  4. Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl with a spatula.
  5. Add the sugars: Add the granulated sugar and brown sugar to the butter mixture. Beat on medium speed for another 2 minutes until light and creamy.
  6. Add the egg, pumpkin, and vanilla: Beat in the egg, then the blotted pumpkin puree, and finally the vanilla extract. Mix until just combined—don’t overbeat.
  7. Fold in the dry ingredients: Add the dry mixture to the wet mixture in two additions, folding gently with a spatula. Mix until no streaks of flour remain. The dough will be soft and slightly sticky.
  8. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 20-30 minutes.
  9. Make the cinnamon sugar coating: In a small bowl, whisk together the ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and a pinch of ground ginger (if using).
  10. Portion and coat the dough: Using a 1.5-tablespoon cookie scoop, scoop dough balls and drop them directly into the cinnamon sugar mixture. Roll them around to coat completely, then place them on the prepared baking sheets, spaced about 2 inches apart.
  11. Bake: Bake one sheet at a time for 10-12 minutes. At 10 minutes, the edges will be set and the centers will look slightly underdone and puffy.
  12. Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes. Use a spatula to transfer them to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent soggy cookies. Room temperature ingredients ensure proper creaming. For best results, chill the dough for 20-30 minutes before baking. Bake one sheet at a time for even baking. Cookies taste even better on day two.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

Find it online: https://freshforkful.com/best-soft-pumpkin-snickerdoodle-cookies-with-cinnamon-sugar/