There’s something magical about the moment when fall spices meet soft, pillowy cookie dough. These Soft Pumpkin Snickerdoodles with Cinnamon Sugar capture everything we love about autumn baking—warm cinnamon, cozy pumpkin, and that irresistible tangy-sweet snickerdoodle coating. Unlike traditional snickerdoodles that can sometimes lean crisp, these stay wonderfully soft and tender thanks to the moisture from pumpkin puree, making them perfect for anyone who prefers a chewy, cake-like cookie.
Whether you’re looking for a quick dessert to bring to a gathering or simply want to fill your kitchen with the scent of cinnamon and spice, this recipe delivers in just 45 minutes. The dough comes together quickly, and rolling the cookies in cinnamon sugar before baking creates a sweet, sparkly crust that contrasts beautifully with the soft interior. Best of all, this recipe yields about 4 servings—perfect for a small household or an intimate get-together where you want fresh-baked treats without loads of leftovers.
Why I Love These
These cookies combine the best of two worlds—classic snickerdoodle tang with the warm, earthy sweetness of pumpkin.
They stay incredibly soft for days, with edges that are just slightly crisp and centers that practically melt in your mouth.
I make these whenever I want the comfort of fall flavors without committing to a massive batch, and they never disappoint.
Ingredients
- 115 grams unsalted butter, softened
- 300 grams granulated sugar
- 1 large egg
- 120 grams pumpkin puree
- 375 grams all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 0.25 teaspoon fine salt
- 1 teaspoon pumpkin pie spice or 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground ginger
- 25 grams granulated sugar
- 2 teaspoons ground cinnamon
How To Make
- Set oven to 175°C. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat softened butter, sugar, egg, and pumpkin puree until evenly blended and creamy.
- Add flour, cream of tartar, baking soda, salt, and pumpkin spice (or the specified individual spices). Mix just until a cohesive dough forms.
- In a separate small bowl, combine sugar and ground cinnamon for coating.
- Portion dough into 2.5 cm balls. Roll each ball in the cinnamon sugar mixture to ensure even coating.
- Place coated dough balls onto the prepared baking sheet, leaving space between each. Gently flatten each ball with the back of a spoon or your fingers.
- Bake in the preheated oven for 8 to 10 minutes, until edges set and surfaces start to crack.
- Allow baked cookies to cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
Nutrition
These Soft Pumpkin Snickerdoodles offer a moderate treat that balances indulgence with the nutritional benefits of pumpkin. Each cookie provides a small amount of vitamin A and fiber from the pumpkin puree, along with warming spices that contain antioxidants. They’re a sweet option that works well as an occasional dessert or afternoon snack, especially during the cooler months when you crave comforting flavors.
To lighten these cookies, you can reduce the sugar slightly or substitute half the butter with unsweetened applesauce, though this will affect the texture somewhat. Using whole wheat pastry flour in place of half the all-purpose flour adds fiber and a subtle nutty flavor. For a richer version, consider adding chopped pecans or white chocolate chips to the dough before baking.
These cookies contain gluten, dairy, and eggs (if you add them to your version). For a dairy-free option, substitute the butter with vegan butter or coconut oil. Gluten-free all-purpose flour blends work well as a 1:1 replacement, though you may need to add a bit more pumpkin if the dough seems dry. The pumpkin itself is naturally allergen-friendly and adds moisture without eggs in many recipes.
Tips & Variations
- Make the dough ahead and refrigerate it for up to 2 days, or freeze pre-rolled balls for up to 3 months—bake directly from frozen, adding 1-2 extra minutes to the baking time.
- Add a cream cheese glaze by mixing softened cream cheese with powdered sugar and a splash of milk, then drizzle over cooled cookies for an extra-decadent treat.
- For a chai-spiced version, add cardamom and cloves to the dough and use chai-spiced sugar for rolling.
- Swap pumpkin puree for sweet potato puree or butternut squash puree for a slightly different flavor profile that’s just as delicious.
- Make them vegan by using plant-based butter and ensuring your sugar is vegan-certified (some brands use bone char in processing).
Ways To Serve Them
- Pair with a hot cup of spiced chai, apple cider, or a pumpkin spice latte for the ultimate fall experience
- Serve alongside vanilla ice cream or whipped cream for a simple but elegant dessert
- Pack them in lunchboxes or wrap individually for a sweet afternoon pick-me-up
- Arrange on a dessert platter with other fall treats like apple crisp, pecan pie bars, or caramel brownies for a seasonal spread
- Crumble over Greek yogurt with a drizzle of honey for a breakfast treat
Proper Storage
- Fridge: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. They actually stay softer at room temperature than in the fridge, so avoid refrigeration unless your kitchen is very warm.
- Freezer: These freeze beautifully for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container or bag to prevent sticking. Thaw at room temperature for about 30 minutes before serving.
- Reheat: For that fresh-baked softness, warm individual cookies in the microwave for 8-10 seconds, or place several on a baking sheet in a 300°F oven for 3-5 minutes. Avoid overheating, which can dry them out.
There’s something magical about the moment when fall spices meet soft, pillowy cookie dough. These Soft Pumpkin Snickerdoodles with Cinnamon Sugar capture everything we love about autumn baking—warm cinnamon, cozy…
Ingredients
- 115 grams unsalted butter, softened
- 300 grams granulated sugar
- 1 large egg
- 120 grams pumpkin puree
- 375 grams all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 0.25 teaspoon fine salt
- 1 teaspoon pumpkin pie spice or 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground ginger
- 25 grams granulated sugar
- 2 teaspoons ground cinnamon
Steps
- Set oven to 175°C. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat softened butter, sugar, egg, and pumpkin puree until evenly blended and creamy.
- Add flour, cream of tartar, baking soda, salt, and pumpkin spice (or the specified individual spices). Mix just until a cohesive dough forms.
- In a separate small bowl, combine sugar and ground cinnamon for coating.
- Portion dough into 2.5 cm balls. Roll each ball in the cinnamon sugar mixture to ensure even coating.
- Place coated dough balls onto the prepared baking sheet, leaving space between each. Gently flatten each ball with the back of a spoon or your fingers.
- Bake in the preheated oven for 8 to 10 minutes, until edges set and surfaces start to crack.
- Allow baked cookies to cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
Nutrition (per serving)
- Calories: 120 kcal
Notes
- Make the dough ahead and refrigerate it for up to 2 days, or freeze pre-rolled balls for up to 3 months—bake directly from frozen, adding 1-2 extra minutes to the baking time.
- Add a cream cheese glaze by mixing softened cream cheese with powdered sugar and a splash of milk, then drizzle over cooled cookies for an extra-decadent treat.
- For a chai-spiced version, add cardamom and cloves to the dough and use chai-spiced sugar for rolling.
- Swap pumpkin puree for sweet potato puree or butternut squash puree for a slightly different flavor profile that's just as delicious.
- Make them vegan by using plant-based butter and ensuring your sugar is vegan-certified (some brands use bone char in processing).