Print

Quick Soft Pumpkin Snickerdoodle Cookies: Easy 20-Min Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, pillowy pumpkin snickerdoodle cookies are ready in just 20 minutes, making them perfect for last-minute bake sales, potlucks, or a cozy fall treat. With a warm cinnamon-sugar coating and a tender, cake-like texture, they’re a crowd-pleasing dessert that comes together with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 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
  • 1/4 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.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled—this is normal.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. For the softest cookies, cover the bowl and refrigerate the dough for 15-20 minutes (optional but recommended).
  7. In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
  8. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture until fully coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Do not flatten them.
  10. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft and puffy.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  12. Repeat with remaining dough, allowing the baking sheet to cool completely between batches.

Notes

For best results, use 100% pumpkin puree (not pumpkin pie filling). If your pumpkin puree is watery, pat it dry with a paper towel before using. Cream of tartar is essential for the signature tang and soft texture; if unavailable, substitute with 1 teaspoon lemon juice or white vinegar mixed into the wet ingredients. For dairy-free, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free flour blend with added xanthan gum if needed. Chilling the dough for 15-20 minutes helps prevent spreading. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, easy pumpkin cookies, 20-minute cookies, fall cookies, snickerdoodle recipe

Find it online: https://clunkcook.com/quick-soft-pumpkin-snickerdoodle-cookies-easy-20-min-recipe/