Soft Pumpkin Snickerdoodles with Cinnamon Sugar

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Imagine biting into a soft, pillowy cookie that melts in your mouth, layered with cozy pumpkin spice and rolled in a sweet cinnamon-sugar coat. That’s exactly what you get with these Soft Pumpkin Snickerdoodles with Cinnamon Sugar. They’re everything you love about classic snickerdoodles—but with a seasonal twist that makes them perfect for autumn baking or anytime you’re craving something warm and comforting.

What makes these cookies irresistible is their tender texture and rich flavor. The pumpkin purée adds both moisture and depth, while the cinnamon sugar coating gives a satisfying crunch that contrasts beautifully with the soft center. Whether you’re baking for a crowd, making a sweet gift, or just treating yourself, this recipe delivers.

Why You’ll Love This Soft Pumpkin Snickerdoodles with Cinnamon Sugar Recipe

These cookies are soft and chewy with a slightly crisp edge, the way every snickerdoodle should be. The pumpkin brings a gentle, earthy sweetness without overpowering the cinnamon sugar that we all know and love. You don’t need any fancy equipment or techniques either—just a bowl, a whisk, and your favorite baking sheet.

They’re also easy to customize. Add white chocolate chips, swap in brown butter, or sprinkle in nutmeg for a more complex flavor. However you make them, they come out delicious every time.

What Kind of Pumpkin Should I Use?

Stick with pure canned pumpkin purée for this recipe—not pumpkin pie filling. The filling includes added sugars and spices that will throw off the balance of the cookie dough. Libby’s is a trusted brand and widely available, but any pure pumpkin purée will work just fine.

If you prefer homemade pumpkin purée, make sure it’s well strained to avoid excess moisture, which can make the dough too soft to work with. The right consistency will give you that perfect tender bite without turning cakey.

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Ingredients for the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

Each ingredient plays a key role in creating the ideal texture and flavor for these cookies. Let’s take a quick look at what you’ll need:

• All-Purpose Flour – Provides the structure of the cookies, giving them body and chewiness.
• Baking Soda – Helps the cookies rise just enough for that soft, puffy texture.
• Cream of Tartar – A classic snickerdoodle ingredient that gives the cookies their signature tang.
• Salt – Balances the sweetness and enhances the overall flavor.
• Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves that infuses every bite with fall flavor.
• Unsalted Butter – Adds richness and keeps the cookies moist.
• Granulated Sugar – Sweetens the dough and also coats the cookies in cinnamon sugar for a crisp exterior.
• Light Brown Sugar – Adds a touch of molasses-like depth and softness.
• Pumpkin Purée – The star ingredient that brings moisture and a warm, earthy taste.
• Egg Yolk – Adds richness and helps bind the dough.
• Vanilla Extract – Rounds out the flavors with a hint of sweetness.
• Cinnamon Sugar – A simple mix for rolling the dough, giving the cookies their signature coating.

How To Make the Soft Pumpkin Snickerdoodles with Cinnamon Sugar

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Set aside.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step helps incorporate air for a tender cookie.

Step 3: Add Pumpkin and Flavorings

Mix in the pumpkin purée, egg yolk, and vanilla extract until everything is fully combined. The mixture might look a bit separated at first, but that’s okay.

Step 4: Combine Wet and Dry

Gradually stir the dry ingredients into the wet ingredients until just combined. Don’t overmix—you want the dough to be soft and slightly sticky.

Step 5: Chill the Dough

Cover the bowl and chill the dough in the refrigerator for at least 45 minutes. This helps firm it up so it’s easier to roll.

Step 6: Preheat and Roll

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, then coat each one generously in cinnamon sugar.

Step 7: Bake to Perfection

Place the dough balls on the baking sheet, leaving space between them. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

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How to Serve and Store These Cookies

These Soft Pumpkin Snickerdoodles with Cinnamon Sugar are best served slightly warm, when their centers are at peak softness and the cinnamon sugar coating is still fragrant. They pair beautifully with a hot cup of coffee, chai, or a cozy mug of cocoa. This recipe yields about 20 cookies, making it perfect for a small gathering or to keep on hand for a few days of snacking.

To store, allow the cookies to cool completely and place them in an airtight container at room temperature. They’ll stay fresh for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or give them a few seconds in the microwave to bring back their softness.

What to Serve With Soft Pumpkin Snickerdoodles with Cinnamon Sugar?

Hot Apple Cider

The spices in the cider and the cookies complement each other perfectly, making it an ideal fall pairing.

Vanilla Bean Ice Cream

Sandwich two cookies around a scoop for a next-level dessert experience.

Chai Latte

The warm spices in a chai latte match the flavor notes of the cookies for a perfectly balanced treat.

Cream Cheese Frosting Dip

Serve the cookies with a small bowl of whipped cream cheese frosting for an extra indulgent option.

Salted Caramel Sauce

Drizzle or dip the cookies into a warm caramel sauce for added richness.

Pumpkin Spice Cold Brew

If you’re enjoying these cookies during the day, a pumpkin spice cold brew enhances the flavor harmony without overwhelming the palate.

Greek Yogurt with Honey

A tangy and healthy option to pair on a brunch spread.

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s strained well to remove excess moisture. Too much water can make the cookies cakey instead of soft and chewy.

2. Do I need to chill the dough?
Yes. Chilling helps firm up the dough, making it easier to roll and coat in cinnamon sugar. It also helps prevent the cookies from spreading too much while baking.

3. Can I freeze the dough?
Absolutely. Scoop and roll the dough into balls, then freeze them on a baking sheet. Once frozen, transfer to a bag and keep in the freezer for up to 2 months. Bake from frozen, adding 1-2 extra minutes.

4. Why is there no whole egg in the recipe?
Using just the yolk keeps the texture rich and chewy, while avoiding excess moisture that could come from the egg white.

5. Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure you have enough space in your fridge for chilling the dough in a larger batch.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Check out more delicious ideas on my Pinterest: Life With Livia on Pinterest

Conclusion

Soft Pumpkin Snickerdoodles with Cinnamon Sugar are everything you love about fall in one sweet, spiced cookie. They’re easy to make, incredibly flavorful, and always a crowd-pleaser. Whether you’re baking for the holidays, a family gathering, or just because, this recipe delivers on both taste and texture.

If you try this recipe, don’t forget to share your creations with me. Happy baking!

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