If you’re looking for a delightful twist on a classic favorite, these Soft Pumpkin Snickerdoodles are here to steal your heart and warm your kitchen with cozy fall vibes. Combining the tender, chewy texture of traditional snickerdoodles with the rich, natural sweetness and moistness of pumpkin puree, these cookies offer a magical blend of spice and softness that’s utterly irresistible. Whether you’re baking for a crowd or just craving a comforting treat, Soft Pumpkin Snickerdoodles deliver that perfect balance of cinnamon sugar sparkle and autumnal flavor in every bite.

Soft Pumpkin Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, familiar ingredients is the secret behind these Soft Pumpkin Snickerdoodles’ incredible taste and texture. From the creamy butter that provides richness, to the pumpkin puree—which adds moisture and a subtle earthiness—each component plays a key role in making these cookies truly special.

1/2 cup salted butter (slightly softened): Creaming butter properly is essential for that tender crumb, but keep it just slightly softened to prevent a sticky dough.

1 1/2 cup sugar: Balances sweetness and works with cinnamon sugar for that classic snickerdoodle crunch.
1 egg: Binds ingredients and contributes to the cookie’s soft, chewy texture.

1/2 cup pumpkin puree: Moistens the dough and imbues a subtle pumpkin flavor that elevates the entire cookie.
3 cups flour: Provides structure and keeps the cookie soft but firm.

1 teaspoon cream of tartar: The secret ingredient for that snickerdoodle tang and signature chewiness.
1 1/2 teaspoons baking soda: Helps the cookies rise and stay soft.
1/2 teaspoon salt: Enhances all the flavors and balances sweetness.

1 teaspoon pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and allspice that’s pure autumn magic.
1/2 teaspoon cinnamon: Adds warmth and depth to the dough.
1/4 teaspoon allspice, nutmeg, ginger each: These harmonize with pumpkin pie spice for a perfectly spiced cookie.

2 tablespoons sugar and 2 teaspoons cinnamon for the cinnamon sugar coating: These create that classic snickerdoodle coating that’s wonderfully crisp and sweet.

How to Make Soft Pumpkin Snickerdoodles

Step 1: Preparing the Base Dough

Start by preheating your oven to 350° F to get it ready for baking. Then, cream the sugar and slightly softened butter together until the mixture is light and fluffy. The slight softness of the butter is important—too soft, and your dough will become sticky and hard to work with. Once creamed, mix in the egg and pumpkin puree until everything is combined into a smooth, spiced batter ready for the dry ingredients.

Step 2: Combining the Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice blend. Gradually incorporate this mixture into your wet pumpkin dough, stirring gently until a cohesive dough forms. This step is crucial: overmixing can make your cookies tough, so stir just until everything comes together.

Step 3: Creating the Cinnamon Sugar Coating

Here’s the fun part: mix together your cinnamon and sugar in a small bowl to make the signature snickerdoodle coating. This simple blend will add tantalizing aroma and a slight crunch to your cookies, creating that classic snickerdoodle experience with a lovely pumpkin twist.

Step 4: Shaping and Rolling

Since this dough is delightfully sticky thanks to the pumpkin, wet your hands slightly before rolling to keep the dough from clinging. Roll the dough into 1-inch balls, then generously coat each ball in the cinnamon sugar mixture. If the dough feels too sticky to handle, pop it into the fridge for about 30 minutes; this rest period makes handling much easier and ensures your cookies hold their shape beautifully when baking.

Step 5: Baking Your Soft Pumpkin Snickerdoodles

Place your coated dough balls evenly spaced on a parchment-lined baking sheet. Lightly press each one down with your hand to encourage a nice, even shape. Bake for 10 to 13 minutes until the tops lose their shine and look matte, signaling they’re just set. Let the cookies cool right on the baking sheet to firm up without losing their softness. The result? Delightfully soft Soft Pumpkin Snickerdoodles with a perfect spicy finish.

How to Serve Soft Pumpkin Snickerdoodles

Garnishes

While these cookies are perfectly delicious on their own, a light dusting of powdered sugar or an extra sprinkle of cinnamon sugar adds a lovely finishing touch and a bit more sparkle. For an extra decadent treat, you can drizzle a little cream cheese glaze over the top—this enhances the pumpkin’s subtle tang beautifully.

Side Dishes

Soft Pumpkin Snickerdoodles pair wonderfully with a warm cup of chai tea or a frothy latte, making them a perfect afternoon pick-me-up. For a heartier dessert option, serve alongside vanilla ice cream or a dollop of whipped cream to balance the spices and add creamy richness.

Creative Ways to Present

To impress at your next gathering, arrange these cookies on a festive platter surrounded by mini pumpkins, cinnamon sticks, or autumn leaves for seasonal charm. You can also sandwich a little spiced cream cheese filling between two cookies for a delightful twist that will wow your friends and family.

Make Ahead and Storage

Storing Leftovers

Keep your Soft Pumpkin Snickerdoodles fresh by storing them in an airtight container at room temperature for up to 4 days. This will maintain their signature softness while allowing those warm spices to meld even further.

Freezing

If you want to plan ahead, freeze the dough balls before baking by placing them on a baking sheet, freezing until firm, and then transferring to a freezer-safe bag. When you’re ready to bake, simply bake straight from frozen, adding a couple extra minutes to the baking time. Finished cookies can also be frozen for up to 3 months, thawed at room temperature before serving.

Reheating

To bring back that fresh-baked feeling, warm your cookies briefly in the microwave for 10 to 15 seconds or a few minutes in a low oven (around 300° F). This softens them right up and revives the wonderful aroma of pumpkin and cinnamon.

FAQs

Can I use canned pumpkin puree for Soft Pumpkin Snickerdoodles?

Absolutely! Canned pumpkin puree works perfectly and is the easiest way to get that rich pumpkin flavor and moisture in your dough. Just be sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.

What makes these snickerdoodles ‘soft’ compared to traditional ones?

The addition of pumpkin puree adds moisture and creates a tender crumb that remains soft even after baking. Plus, the exact creaming technique and baking time are tailored to keep the cookies fluffy and chewy rather than crisp.

Can I substitute the pumpkin pie spice with other spices?

Yes, if you don’t have pumpkin pie spice on hand, you can make your own blend by combining cinnamon, nutmeg, ginger, and allspice—or even just use cinnamon and a pinch of nutmeg. This keeps the warm spice profile that’s essential for the cookies’ flavor.

How do I prevent the dough from being too sticky?

Slightly soft butter is key, not fully softened; also, chilling the dough for 30 minutes if it feels very sticky helps tremendously. Wetting your hands slightly when rolling the dough balls keeps sticking at bay and makes shaping easier.

Can I make these gluten-free?

With some adjustments, yes! Use a gluten-free all-purpose baking flour blend in place of regular flour, and ensure all other ingredients are gluten-free. The texture may vary slightly but the soft pumpkin and cinnamon flavors will still shine through.

Final Thoughts

There’s truly something magical about Soft Pumpkin Snickerdoodles that makes them a must-bake as soon as pumpkin season hits. Their soft, spiced tenderness paired with the joyful cinnamon sugar coating will have you coming back for just one more cookie—again and again. I wholeheartedly encourage you to try making this recipe soon; your kitchen, and your friends, will thank you for it!