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Soft Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These Soft Pumpkin Snickerdoodle Cookies are light, pillowy, and perfectly spiced with a cinnamon-sugar coating. Made with cream cheese for extra tenderness, they’re an easy 30-minute fall treat that’s perfect for gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup 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.
  2. Pat the pumpkin puree dry: Measure out 1/2 cup of pumpkin puree and spread it on a plate lined with a paper towel. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Cream the butter, cream cheese, and sugars: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy — about 2 minutes. Add the granulated sugar and brown sugar, and beat for another 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula halfway through.
  4. Add the wet ingredients: Beat in the egg and vanilla extract until fully incorporated, about 30 seconds. Then add the pumpkin puree and mix on low speed until just combined.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  7. Make the cinnamon-sugar coating: In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon until well combined.
  8. Shape the cookies: Using a cookie scoop or a tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball between your palms. Drop each dough ball into the cinnamon-sugar mixture and roll around to coat evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake the cookies: Bake one sheet at a time in the preheated oven for 10-12 minutes. The cookies will look puffed and slightly cracked on top, and the edges should be set but the centers will still look a little soft.
  10. Cool properly: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t skip patting the pumpkin puree dry to prevent flat cookies. Room temperature ingredients are important for a smooth dough. For softer cookies, bake for 10 minutes; for slightly crisper edges, bake for 12 minutes. Cookies taste even better on day two as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, cream cheese cookies, easy pumpkin recipe

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