Soft and Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Cookie with a Cinnamon Sugar Twist

If you're a fan of soft, chewy cookies with a perfect blend of fall flavors, these Soft Pumpkin Snickerdoodle Cookies are for you! Combining the classic taste of snickerdoodles with the seasonal warmth of pumpkin and spices, these cookies deliver a perfectly soft texture with a cinnamon-sugar coating that will have you reaching for another bite. Whether enjoyed with a cup of hot coffee or a cold glass of milk, these cookies are sure to be your go-to fall treat.

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A Perfect Balance of Pumpkin Spice and Snickerdoodle GoodnessThe cream of tartar and baking soda create a light, fluffy texture that’s just the right amount of chewy, while the pumpkin puree adds a moist richness that makes these cookies irresistible. Each cookie is rolled in a generous coating of cinnamon sugar, which caramelizes slightly in the oven, giving the cookies that signature snickerdoodle crackle and crunch. The spices in the dough – pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and allspice – bring that comforting autumn flavor to each bite.

The Secret to Perfectly Soft Pumpkin SnickerdoodlesThe key to achieving that perfect soft and chewy texture lies in the balance of slightly softened butter and just the right amount of flour to hold everything together. Since pumpkin can make dough a little sticky, it's important to keep your hands wet when rolling the dough into balls, or chill the dough for about 30 minutes if it becomes too sticky to handle. Pressing down lightly on each cookie before baking ensures they flatten just right and bake to perfection.

A Brief History of Snickerdoodles and Fall CookiesSnickerdoodles have been a classic American cookie for over a century, known for their slightly tangy flavor (thanks to the cream of tartar) and their irresistible cinnamon sugar coating. When combined with pumpkin and autumn spices, this cookie transforms into a seasonal favorite, capturing the warmth and coziness of fall in each bite.

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Nutritional Information (Per Serving, Based on 24 Cookies):

• Calories: 170 kcal
• Protein: 2g
• Fat: 7g
• Carbohydrates: 24g
• Sugar: 12g
• Sodium: 120mg

Cooking TipsIf the dough is too sticky to work with, wet your hands before rolling the dough balls, or refrigerate the dough for 30 minutes to make it easier to handle.For a slightly crispier cookie, bake for an additional 1-2 minutes, but be careful not to overbake as these cookies are best when soft and chewy.To get a more pronounced cinnamon-sugar flavor, roll the dough balls twice in the cinnamon sugar mixture before baking.

Storage and Reheating TipsStore the cookies in an airtight container at room temperature for up to 4 days.To keep them extra soft, place a slice of bread in the container – this will help maintain their chewy texture.If freezing, bake the cookies and allow them to cool completely, then store in a freezer-safe container for up to 3 months.

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Soft Pumpkin Snickerdoodle Cookies Recipe

Ingredients

• ½ cup salted butter, slightly softened
• 1 ½ cups sugar
• 1 egg
• ½ cup pumpkin puree
• 3 cups flour
• 1 teaspoon cream of tartar
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon ginger)

Cinnamon Sugar Mixture:

• 2 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the slightly softened butter and sugar until smooth and creamy. Add the egg and pumpkin puree, and continue mixing until well combined and smooth.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
4. In a small bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the cinnamon-sugar coating.
5. Roll the dough into 1-inch balls, and then roll each ball in the cinnamon-sugar mixture until fully coated. If the dough is too sticky, wet your hands to help with rolling, or refrigerate the dough for 30 minutes.
6. Place the coated dough balls on the prepared baking sheet, spacing them out evenly. Lightly press down on each dough ball to flatten them slightly.
7. Bake for 8-10 minutes, or until the cookies are just set and slightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Soft Pumpkin Snickerdoodle Cookies are the perfect combination of warm pumpkin flavors, a soft chewy center, and a sweet cinnamon-sugar coating. They're sure to become a fall favorite for anyone who loves a cozy, flavorful treat!