Soft Pumpkin Spice Snickerdoodle Cookies
What makes these chewy pumpkin cookies so special is their texture. They’re soft and pillowy, almost cake-like, but with just enough chew to keep you coming back for “just one more.”
Equipment
- Mixing bowls (at least 2 sizes)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk + rubber spatula
- Baking sheets
- Cookie scoop
- Wire Cooling Rack
Ingredients
For the Cookies
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter softened
- ½ cup pumpkin purée not pumpkin pie filling
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
Preheat & Prep
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Pro Tip: Let your pans cool between batches to prevent overspreading.
Make the Cinnamon-Sugar Coating
- In a small bowl, stir together ¼ cup sugar + 1 tsp cinnamon + ½ tsp pumpkin pie spice.
- Set aside for rolling.
Whisk the Dry Ingredients
- In a medium bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, pumpkin pie spice until evenly combined.
- This keeps clumps away and distributes the spices.
Cream Butter & Sugars
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium until light and fluffy (about 2–3 minutes).
- Scrape down the bowl halfway through so everything mixes evenly.
- Pro Tip: Pale and fluffy is your sign you’ve added air—key for soft, pillowy cookies.
Add Egg & Vanilla
- Beat in the egg until fully incorporated.
- Mix in the vanilla.
- Scrape the bowl again to catch any sneaky bits on the sides.
Mix in the Pumpkin
- Add the pumpkin purée and beat on low just until combined—don’t overmix.
- Pro Tip: For extra-thick, chewy pumpkin cookies, blot the pumpkin with paper towels before measuring to remove excess moisture.
Combine Wet & Dry
- Add the dry ingredients to the wet in two additions, mixing on low just until you no longer see streaks of flour.
- Switch to a spatula and fold a few times to finish.
- Pro Tip: Stop as soon as it’s combined—overmixing can make cookies tough instead of tender.
Chill the Dough
- Cover the bowl and chill for 30–45 minutes.
- The dough should feel scoopable and slightly firm.
- Pro Tip: Chilled dough = less spread and that classic soft snickerdoodle rise (hello, best pumpkin cookies).
Scoop, Roll & Arrange
- Use a medium cookie scoop (about 1½ Tbsp/30 g) to portion dough.
- Roll each ball in the cinnamon–pumpkin spice sugar to coat.
- Place on prepared sheets, spacing about 2 inches apart.
- Pro Tip: If the dough feels sticky, pop it back in the fridge for 10 minutes or lightly oil your hands.
Bake
- Bake 9–11 minutes, until the edges look set and the centers are puffy but slightly soft.
- They’ll continue to set as they cool—don’t wait for browning.
- Pro Tip: Pull them at the first sign of set edges for ultra-soft pumpkin spice snickerdoodle cookies.
Cool & Set
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- As they cool, the centers turn perfectly tender and chewy.
Serve & Store
- Enjoy warm (my favorite) or at room temp.
- Store in an airtight container at room temperature for 3–4 days; add a slice of bread to keep them extra soft.
- Pro Tip: These freeze beautifully—freeze baked cookies or scooped dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 130–150 kcal
- Carbohydrates: 22 g
- Sugars: 12 g
- Fat: 5 g
- Saturated Fat: 3 g
- Protein: 1–2 g
- Fiber: 1 g