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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!

Ingredients

For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

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.

Find it online: https://yumfamilyrecipes.com/soft-pumpkin-snickerdoodles/