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Soft-Baked Pumpkin Snickerdoodle Cookies: Easy Kid-Approved Treat

pumpkin snickerdoodle cookies - featured image
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These soft-baked pumpkin snickerdoodle cookies are a perfect fall treat, combining the classic snickerdoodle cinnamon-sugar coating with moist pumpkin puree for a tender, chewy cookie that stays soft for days. Quick and easy to make with simple ingredients, they’re ideal for after-school snacks, bake sales, or cozy autumn afternoons.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large microwave-safe bowl, melt the 1/2 cup of unsalted butter in 20-second intervals until just melted. Let it cool for 2-3 minutes.
  3. Add the 3/4 cup granulated sugar and 1/4 cup brown sugar to the melted butter. Whisk until well combined and slightly thickened, about 30 seconds.
  4. Add the 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
  5. In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.
  6. Add the flour mixture to the pumpkin mixture. Use a rubber spatula or wooden spoon to fold gently until just combined. Do not overmix.
  7. In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion the dough into balls. Drop each ball into the cinnamon-sugar mixture and roll to coat completely. Place on the prepared baking sheets about 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. The cookies will look puffed and slightly cracked on top; edges should be set but centers still soft.
  10. Let the cookies rest on the hot baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
  11. Repeat with remaining dough, allowing baking sheets to cool slightly between batches.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let cookies cool on the baking sheet for 3-4 minutes before transferring. For extra moisture, store with a slice of bread in an airtight container. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft-baked pumpkin cookies, fall cookies, easy pumpkin cookies, kid-approved cookies

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