Soft Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft, fluffy, and rolled in cinnamon sugar. An easy fall cookie recipe that is freezer-friendly too!
Ingredients
Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- ¾ cup (180 g) canned pure pumpkin, excess liquid squeezed out (about ⅓ cup remaining)
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Cinnamon Sugar
- 4 tablespoons granulated sugar
- 4 teaspoons ground cinnamon
Instructions
Cookie Dough
- Heat the oven to 375°F. Line three baking sheets with parchment paper.
- Beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes.
- Mix in the egg, drained pumpkin, and vanilla until smooth.
- On low speed, add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix just until no dry streaks remain.
- Scoop rounded 1-tablespoon balls and set them on one of the lined sheets.
Cinnamon Sugar
- Stir the sugar and cinnamon together in a shallow bowl.
Bake
- Roll each dough ball in the cinnamon sugar until coated. Space the cookies about 2 inches apart on the remaining sheets.
- Bake 6 to 8 minutes, until the edges look set and the centers are still soft.
- Move the cookies to a wire rack right away and let them cool.