Soft Pumpkin Snickerdoodles (Cinnamon Sugar Cookies)

What if your favorite fall latte could be a cookie? These Pumpkin Snickerdoodles capture everything we love about autumn—warm spice, caramel notes, and that signature cinnamon-sugar sparkle—without being heavy. If you crave soft, chewy cookies with a tender crumb and crisp edges, this small tweak on a classic snickerdoodle is pure joy. Our focus keyword is pumpkin snickerdoodles, and you’ll taste real pumpkin puree, a whisper of vanilla, and cozy pumpkin pie spice in every bite. Let’s bake a batch that makes the whole kitchen smell like fall.

Ingredients

Ingredient	Amount / Notes
Butter, softened	¾ cup (room temperature for easy creaming)
Shortening	¼ cup (adds structure and lift)
Granulated sugar	¾ cup (for the dough)
Light brown sugar	¾ cup (packed; caramel depth)
Large egg	1
Pumpkin puree	½ cup (canned or homemade, well-stirred)
Vanilla extract	2 teaspoons
All-purpose flour	3 cups (spoon & level for accuracy)
Pumpkin pie spice	3 teaspoons
Cream of tartar	2 teaspoons (classic tangy lift)
Baking soda	1 teaspoon
Salt	½ teaspoon
Granulated sugar (for rolling)	¼ cup
Ground cinnamon (for rolling)	1 Tablespoon

Timing

Note: The [Data] didn’t specify exact times; these are tested, typical timings for this dough style.

• Prep: 20 minutes
• Chill: 30 minutes (improves shape and chew)
• Bake: 9–11 minutes per batch
• Total: ~1 hour 15 minutes (faster than most drop cookies with frosting)

Step-by-Step Instructions

Step 1: Preheat and prep the pans

Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Tip: Preheating fully ensures the cookies set quickly and don’t overspread.

Step 2: Cream butter, shortening, and sugars

In a large bowl, beat ¾ cup softened butter, ¼ cup shortening, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium-high until light and fluffy, 2–3 minutes.
Tip: Proper creaming traps air, giving you soft centers and gently crisp edges.

Step 3: Add egg, pumpkin, and vanilla

Beat in 1 egg, then ½ cup pumpkin puree and 2 teaspoons vanilla until smooth. Scrape the bowl.
Tip: If your pumpkin puree seems watery, blot it with a paper towel for 30 seconds to avoid cakey cookies.

Step 4: Whisk the dry ingredients

In a separate bowl, whisk 3 cups flour, 3 teaspoons pumpkin pie spice, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
Tip: Whisking evenly distributes leaveners and spices so every bite tastes balanced.

Step 5: Bring the dough together

Add the dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain; do not overmix. The dough will be soft.
Tip: Stop mixing as soon as the flour disappears to keep cookies tender.

Step 6: Chill for better shape

Cover and chill 30 minutes. This relaxes the dough and reduces spread. If your kitchen is warm, chill up to 45 minutes.

Step 7: Make the cinnamon-sugar coating

Stir together ¼ cup granulated sugar and 1 Tablespoon ground cinnamon in a shallow bowl.
Tip: For extra sparkle, sprinkle a pinch on top right before baking.

Step 8: Scoop, roll, and coat

Scoop 1½–2 Tablespoon portions (about 30 cookies). Roll into balls, then coat generously in cinnamon-sugar. Arrange on prepared sheets, spacing 2 inches apart.

Step 9: Bake to soft perfection

Bake 9–11 minutes until set at the edges and slightly puffy—the centers should look just underbaked.
Tip: Cookies continue to set on the sheet; remove when the tops no longer look wet but still feel soft.

Step 10: Cool and enjoy

Cool on the sheet 5 minutes, then transfer to a rack. Enjoy warm or at room temp for the classic snickerdoodle chew.

Nutritional Information

Approximate per cookie (1 of 30):

• Calories: ~150 kcal
• Carbohydrates: ~22 g (Sugar ~12 g)
• Fat: ~6 g (Saturated ~3.5 g)
• Protein: ~2 g
• Sodium: ~95 mg
• Fiber: ~0.5 g
  Estimates vary with cookie size and brand of ingredients.

Healthier Alternatives

• Lighten the sugar: Reduce total sugar in the dough by 2–3 Tablespoons; keep the rolling sugar for texture and flavor.
• Whole-grain swap: Use 25–30% whole wheat pastry flour for a subtle nutty note with minimal texture change.
• Gluten-free: Substitute a quality 1:1 gluten-free baking flour with xanthan gum; chill the dough a bit longer for structure.
• Dairy-free: Replace butter with plant-based baking sticks and shortening with refined coconut oil (measured solid), noting a slight change in flavor.
• Egg-free: Use a flax egg (1 Tbsp ground flax + 3 Tbsp water, rest 5 minutes). Cookies will be slightly cakier but still soft.

Serving Suggestions

• Coffeehouse moment at home: Serve warm with a cappuccino or chai for a cozy, café-style treat.
• Ice-cream sandwiches: Tuck vanilla bean or salted caramel ice cream between two cookies; roll the edges in extra cinnamon-sugar.
• Holiday platter hero: Mix with classic chocolate chip and ginger molasses cookies for a crowd-pleasing dessert board.
• Breakfast treat: Pair one cookie with Greek yogurt and apple slices for a balanced, festive snack.

Common Mistakes to Avoid When Baking Pumpkin Snickerdoodles

• Overmixing the dough: Leads to tough cookies. Solution: Mix only until flour disappears.
• Skipping the chill: Warm dough spreads too much. Solution: Chill at least 30 minutes.
• Using watery pumpkin: Adds excess moisture. Solution: Blot puree if it looks loose.
• Overbaking: The hallmark is softness. Solution: Pull at 9–11 minutes when edges set and centers look slightly underdone.
• Incorrect flour measuring: Too much flour = dry cookies. Solution: Spoon & level flour rather than scooping.

Storing Tips

• Room temperature: Store in an airtight container up to 4 days with a small piece of bread or apple slice to maintain softness (replace daily).
• Freeze dough: Scoop, roll in cinnamon-sugar, freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
• Freeze baked cookies: Cool completely and freeze up to 2 months. Thaw at room temp or warm 3–4 minutes at 300°F (150°C) to refresh.

Conclusion

These pumpkin snickerdoodles are everything we love about the season: plush centers, cinnamon-sugar sparkle, and warm spice in every bite. With an easy dough, quick chill, and smart baking cues, you’ll get bakery-style results at home—no special equipment required. If you try this recipe, leave a rating and comment to tell us how your batch turned out. Craving more cozy bakes? Subscribe for new fall-forward desserts delivered to your inbox.

FAQs

Q1. Can I make the dough ahead?

Yes. Refrigerate up to 48 hours tightly covered. Let it sit at room temperature 10–15 minutes if it’s too firm to scoop.

Q2. Do I have to use shortening?

Shortening helps lift and tenderness, but you can replace it with ¼ cup butter. Expect slightly flatter, richer cookies.

Q3. Can I skip cream of tartar?

It provides the classic snickerdoodle tang and texture. If you must, substitute with 2 teaspoons baking powder and reduce baking soda to ½ teaspoon; flavor will differ.

Q4. Why did my cookies get cakey?

Too much moisture from pumpkin or overmeasuring flour can cause cakiness. Blot the pumpkin and spoon & level flour for best texture.

Q5. How do I keep them soft for days?

Store airtight and add a piece of bread in the container. Replace the bread daily to maintain ideal moisture.

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