Why You’ll Love This Recipe

Perfectly soft and chewy – The pumpkin adds moisture, making these cookies extra soft.
Warm fall flavors – Cinnamon, nutmeg, and pumpkin spice create a cozy taste.
No chilling required – Unlike some cookie recipes, you can bake these right away.
Easy to make – Simple ingredients and quick preparation make this a great go-to recipe.
Great for gatherings – These cookies are a hit at fall parties, Thanksgiving, or as a homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cream of tartar
Salt
Ground cinnamon
Pumpkin spice
Unsalted butter
Granulated sugar
Brown sugar
Pumpkin puree
Egg yolk
Vanilla extract

For the cinnamon-sugar coating:

Granulated sugar
Ground cinnamon

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin spice. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
In a small bowl, mix the cinnamon and sugar for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Coat each dough ball in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: About 24 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-30 minutes

Variations

Chocolate Chip Pumpkin Snickerdoodles: Add ½ cup of chocolate chips to the dough for a chocolatey twist.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Extra Spiced: Increase the amount of pumpkin spice for an even bolder fall flavor.
Stuffed Snickerdoodles: Place a small caramel candy in the center of each dough ball before baking for a gooey surprise.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Store in an airtight container in the fridge for up to a week.
Freezer: Freeze baked cookies in a sealed container for up to 3 months. Let them thaw at room temperature before serving.
Reheating: Warm them in the microwave for 10-15 seconds to restore their soft texture.

FAQs

How do I keep these cookies soft?

Store them in an airtight container with a slice of bread. The bread will help retain moisture and keep the cookies soft.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it is well-pureed and not too watery. You may need to blot excess moisture with a paper towel.

Why do I need cream of tartar?

Cream of tartar helps create the classic tangy flavor and chewy texture of snickerdoodles.

Can I make these cookies dairy-free?

Yes! Use dairy-free butter or coconut oil as a substitute for the butter.

Do I have to chill the dough?

No, this recipe does not require chilling, but chilling for 30 minutes can help enhance the flavors and texture.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can substitute pumpkin pie spice for the cinnamon and pumpkin spice in the recipe.

How can I make these cookies crispier?

Bake them for an extra 2-3 minutes, but keep an eye on them to prevent overbaking.

Can I double the recipe?

Absolutely! Simply double the ingredients and bake in batches to avoid overcrowding the oven.

What can I serve with these cookies?

They pair well with coffee, tea, hot chocolate, or even a scoop of vanilla ice cream.

Can I freeze the cookie dough?

Yes, roll the dough into balls, coat them in cinnamon sugar, and freeze them. When ready to bake, add a couple of extra minutes to the baking time.

Conclusion

Soft Pumpkin Snickerdoodles are a delightful twist on a classic cookie, bringing the warmth of pumpkin and fall spices to every bite. With their soft texture and irresistible cinnamon-sugar coating, they are perfect for seasonal baking. Try them today and enjoy a cozy, homemade treat!

Soft Pumpkin Snickerdoodles

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These Soft Pumpkin Snickerdoodles are the ultimate fall treat! Made with real pumpkin, warm spices, and a classic snickerdoodle cinnamon-sugar coating, they’re soft, chewy, and irresistibly delicious. Perfect for autumn gatherings or cozy nights in!

Author: Emily
Prep Time: 40 minutes (includes chilling)
Cook Time: 10-12 minutes
Total Time: 50-55 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Dough:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Cream the Butter & Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add Wet Ingredients:
Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
Combine Dry & Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft and slightly sticky. Cover and refrigerate for at least 30 minutes to firm up.
Preheat Oven & Prep Coating:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix the sugar and cinnamon for the coating.
Shape & Coat the Cookies:
Scoop 1 ½ tablespoon-sized portions of dough and roll into balls. Coat each ball in the cinnamon-sugar mixture and place on the prepared baking sheet about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Cool & Enjoy:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature

Notes

For extra chewiness, do not overbake—the cookies will continue to set as they cool.
If the dough is too sticky to handle, chill it for an additional 15 minutes.
Store in an airtight container at room temperature for up to 5 days.