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Soft Baked Pumpkin Snickerdoodle Cookies – Easy Fall Dessert

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These Soft Baked Pumpkin Snickerdoodle Cookies are tender, almost creamy in the center, with that signature cinnamon-sugar crunch on the outside. No dry edges, no pumpkin spice overkill — just a perfectly balanced fall cookie that actually tastes like a snickerdoodle should, just better and softer.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, whisk together 1/2 cup (113g) melted butter, 1/4 cup (60ml) vegetable oil, 1 cup (200g) packed brown sugar, and 1/4 cup (50g) granulated sugar until smooth and well combined.
  4. Add 1 large egg and 1 teaspoon vanilla extract to the wet ingredients. Whisk until fully incorporated and glossy.
  5. Add 1/2 cup (120g) pumpkin puree to the wet ingredients. Whisk gently until fully incorporated and smooth.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. In a small shallow bowl, combine 1/4 cup (50g) granulated sugar and 1 tablespoon ground cinnamon for the coating. Stir with a fork.
  8. Using a 1.5-tablespoon cookie scoop, scoop dough and roll into balls. Drop each ball into the cinnamon sugar mixture and roll until fully coated.
  9. Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should look soft and slightly underdone.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For thicker, puffier cookies, chill the dough for 30 minutes before scooping and baking. Blot pumpkin puree with a paper towel if it looks watery to prevent flat cookies. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall dessert, pumpkin spice cookies, easy pumpkin cookies

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