There’s nothing quite like the warm, inviting smell of cinnamon and pumpkin filling your home. Today, I’m sharing a recipe that captures the essence of fall in every soft and chewy bite—Soft Pumpkin Snickerdoodles. These cookies are everything you love about classic snickerdoodles but with a cozy pumpkin twist. The perfect balance of sugar, spice, and pumpkin makes these treats a seasonal favorite that’s impossible to resist.
If you’ve been searching for that ideal pumpkin cookie, you’re in luck. This recipe features a soft, cake-like texture with just enough chew to keep things interesting, all wrapped up in a sweet, cinnamon-sugar coating. Not only are these cookies delicious, but they are also incredibly easy to make. So, grab your apron, settle in, and let’s bake these autumn wonders together!
Ingredients (Yields about 24 cookies)
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk (to maintain chewiness)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar (gives that signature snickerdoodle tang)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon