Description

These soft pumpkin snickerdoodle cookies are pillowy, spiced, and coated in a crackly cinnamon sugar crust. They are the perfect fall cookie with a subtle pumpkin flavor and a tender, bakery-style texture.

Ingredients

Scale

1/2 cup (1 stick, 113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/3 cup (80g) pumpkin puree (100% pure, not pie filling)
1 large egg yolk (about 18g)
1 teaspoon (5ml) vanilla extract
1 and 1/2 cups (190g) all-purpose flour, spooned and leveled
1 teaspoon (3g) cream of tartar
1/2 teaspoon (3g) baking soda
1 teaspoon (2g) pumpkin pie spice
1/2 teaspoon (1g) cinnamon
1/4 teaspoon (1.5g) salt
For the cinnamon sugar coating:
1/4 cup (50g) granulated sugar
1 and 1/2 tablespoons (11g) cinnamon
Pinch of nutmeg (optional, 1/8 teaspoon)

Instructions

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on low speed until just combined. It will look slightly separated; do not overmix.
In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt until uniform.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until the flour disappears after each addition. Fold the dough from the bottom up a few times with a rubber spatula.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (2 hours is better, overnight works too).
About 15 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a small shallow bowl, whisk together the granulated sugar, cinnamon, and optional pinch of nutmeg for the coating.
Scoop the chilled dough into 1.5-tablespoon portions (about 25g each). Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
Bake one sheet at a time on the center rack for 10 to 12 minutes. At 10 minutes, the edges should look set and the centers slightly puffy and underdone. For softer cookies, pull at 10 minutes; for firmer, go to 11 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Chill the dough for at least 1 hour; do not skip. Use 100% pure pumpkin puree, not pumpkin pie filling. Spoon and level the flour for accurate measurement. Store baked cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or raw dough balls for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 12
Sodium: 85
Fat: 7
Saturated Fat: 4
Carbohydrates: 20
Fiber: 1
Protein: 2

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, cinnamon sugar cookies, pumpkin spice cookies