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Soft-Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft-baked pumpkin snickerdoodle cookies are impossibly soft, almost cake-like in the center, with a slightly crisp edge and that signature cinnamon-sugar coating that cracks beautifully as they bake. They’re the perfect fall dessert with a subtle pumpkin warmth and classic snickerdoodle tang.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light, fluffy, and slightly lighter in color. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully incorporated, about 1 minute. The mixture may look curdled at first but will come together into a smooth, thick batter. Scrape the bowl again.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  5. Gradually add the dry ingredients to the wet ingredients, about one-third at a time, mixing on low speed after each addition until just combined. Do not overmix. Use a spatula to fold in any remaining flour from the bottom of the bowl.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
  7. In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  8. Using a cookie scoop or your hands, portion the chilled dough into 1.5-tablespoon-sized balls (about 30 grams each). Roll each ball between your palms until smooth.
  9. Roll each dough ball generously in the cinnamon-sugar mixture, coating all surfaces. Place on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and crackled. The centers should still look soft and slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  12. Repeat with the remaining dough. If reusing a warm baking sheet, let it cool completely before placing new dough balls on it.

Notes

Chill the dough for at least 1 hour to prevent spreading. Use a light-colored baking sheet for even baking. Rotate the baking sheet halfway through baking. Test for doneness by touch: edges set, centers soft. Let cookies cool completely before storing. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft-baked cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert

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