Description
These Soft Pumpkin Snickerdoodles are thick, chewy, and full of fall flavor with real pumpkin and warm spices — a cozy cookie twist on a classic favorite.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For rolling: 1/4 cup granulated sugar + 1 teaspoon cinnamon
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Cover dough and chill for at least 30 minutes (up to overnight).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1.5-tablespoon balls, roll in cinnamon sugar, and place on the prepared sheet.
- Bake for 10–12 minutes or until edges are set and centers look slightly soft. Let cool 5 minutes before transferring to a rack.
Notes
For even softer cookies, chill dough overnight. Make a double batch and freeze half for later — these bake beautifully from frozen (add 1–2 minutes to baking time).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodles, soft pumpkin cookies, fall cookies, snickerdoodle with pumpkin