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Soft Pumpkin Snickerdoodle Cookies: Easy 30-Minute Recipe

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These soft pumpkin snickerdoodle cookies are tender, pillowy, and coated in cinnamon-sugar. They come together in 30 minutes with no chilling required, and they stay soft for days.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup granulated sugar (for coating)
  • 1½ teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Pat the pumpkin puree dry: spread ½ cup on a paper towel-lined plate, cover with another paper towel, and press gently. Let sit while preparing other ingredients.
  3. In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Beat in the egg, vanilla extract, and patted-dry pumpkin puree until just combined. Mixture may look slightly curdled.
  5. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  6. Gradually add dry ingredients to wet mixture, mixing on low or folding with a spatula until just combined. Do not overmix.
  7. In a small bowl, stir together ¼ cup granulated sugar and 1½ teaspoons cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion dough. Roll each portion into a ball (dough will be slightly sticky), then roll in cinnamon-sugar mixture to coat. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time on middle rack for 10-12 minutes. Cookies should look puffed, cracked on top, and set around edges but soft in center.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Patting the pumpkin dry is crucial to prevent flat cookies. Use room temperature ingredients for best results. Do not overbake; cookies will continue to set on the hot baking sheet. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, easy pumpkin recipe, 30-minute cookies, snickerdoodle recipe

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