Soft Pumpkin Snickerdoodle Cookies

Name: Soft Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 2 and 1/4 cups all purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/2 cup pumpkin puree; 1 teaspoon vanilla extract; 1/4 cup granulated sugar for rolling; 1 tablespoon cinnamon for rolling

These soft pumpkin cookies coated in cinnamon sugar are the perfect treat for a crisp autumn day.

By Daily Recipes Book· 🌍 American· July 20, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

There is something so comforting about the smell of pumpkin and cinnamon drifting through the kitchen. These cookies are a fun twist on the classic snickerdoodle because they feature a tender, cakey texture that pairs perfectly with that signature sugary coating.

My family loves these during the fall months when we are craving something warm and sweet. My top tip is to make sure you blot the pumpkin puree with a paper towel before adding it to the batter to remove extra moisture, which keeps the cookies from getting too soft.

Ingredients

2 and 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup granulated sugar for rolling
1 tablespoon cinnamon for rolling

Instructions

1
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
3
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4
Add the pumpkin puree and vanilla extract to the butter mixture, beating until well combined.
5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6
In a small bowl, mix the extra quarter cup of sugar and the cinnamon together.
7
Scoop the dough into tablespoon sized balls and roll each ball in the cinnamon sugar mixture until coated.
8
Place the balls on the prepared baking sheets and press them down slightly with the palm of your hand.
9
Bake for 10 to 12 minutes until the edges are set and the centers still look soft.
10
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.

💡 Tips

Store these cookies in an airtight container at room temperature for up to four days. If you want to keep them longer, they freeze beautifully for up to two months. Serve them alongside a warm cup of coffee or tea for an extra cozy afternoon snack.

#cookies #fall desserts #pumpkin #baking #vegetarian

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