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Ultra close-up macro texture of soft baked pumpkin spice snickerdoodle cookie broken in half showing moist pumpkin interior and cinnamon sugar crystals

Soft-Baked Pumpkin Spice Snickerdoodle Cookies

Pillowy, melt-in-your-mouth soft-baked cookies infused with real pumpkin puree and warm autumn spices, rolled generously in sparkling cinnamon pumpkin pie spice sugar. Tender, buttery, and foolproof holiday baking perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Baking, Dessert, Holiday Cookies
Cuisine: American, Cozy Fall Comfort Food
Calories: 145
Ingredients Method Nutrition

Ingredients
  

Cookie Dough Base
  • 2 ½ cups all-purpose flour spooned and leveled
  • 1 ½ teaspoon cream of tartar essential for classic snickerdoodle chew
  • 1 teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice blend of cinnamon, ginger, nutmeg, cloves
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter softened to room temperature (1 ½ sticks)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed, for moist caramel notes
  • ½ cup canned pure pumpkin puree blotted with paper towels to remove excess moisture
  • 1 large egg yolk room temperature (omit egg white to prevent cakey cookies)
  • 2 teaspoon pure vanilla extract
Sparkling Spiced Sugar Rolling Coating
  • ⅓ cup granulated sugar or sparkling turbinado sugar
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice

Method
 

Prep Pumpkin & Whisk Dry Ingredients
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Spread the ½ cup pumpkin puree on a plate lined with 3 layers of paper towels, pressing gently with another paper towel on top to blot out excess liquid (this chef trick guarantees chewy rather than cakey cookies).
  3. In a medium bowl, whisk together all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and sea salt until combined.
Cream Wet Ingredients & Form Dough
  1. In a large mixing bowl with an electric hand mixer or stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy.
  2. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Beat until smooth and emulsified.
  3. Gradually add dry flour mixture on low speed, mixing just until a soft, uniform dough forms (do not over-mix). Chill dough in refrigerator for 20 minutes for easier scooping.
Roll in Cinnamon Sugar & Bake
  1. In a small shallow bowl, stir together ⅓ cup granulated sugar, cinnamon, and pumpkin pie spice.
  2. Scoop dough into 1.5 tablespoon balls (using a medium cookie scoop). Roll each ball between your palms, then roll generously in the spiced cinnamon sugar until coated on all sides.
  3. Arrange dough balls 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10 to 11 minutes until edges are set and surface develops crackly crinkles while center remains soft.
  4. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to set completely.

Nutrition

Calories: 145kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 95mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 780IUVitamin C: 1mgCalcium: 15mgIron: 0.8mg

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