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Soft & Pillowy Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies bake up soft and pillowy, with puffed tops, set edges, and a cinnamon-sugar coating. Chill the dough before baking for cookies with centers that stay slightly soft.
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Prep Time 25 minutes
Cook Time 24 minutes
chilling 1 hour
Total Time 1 hour 49 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 192
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2.75 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp table salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg yolk large
  • 0.33 cup pumpkin puree
  • 2 tsp vanilla extract
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 2 tsp ground cinnamon

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Whisk the flour, cream of tartar, baking soda, pumpkin pie spice, and salt together in a medium bowl.
  2. Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and creamy, 2-3 minutes.
  3. Beat in the egg yolk, pumpkin puree, and vanilla until combined.
  4. Mix in the flour mixture on low speed just until no dry streaks remain.
  5. Cover and chill the dough for 1 hour.
Coat and bake
  1. Stir the sugar and cinnamon together in a shallow bowl.
  2. Preheat the oven to 350°F.
  3. Line two baking sheets with parchment paper.
  4. Scoop the dough into 2-tablespoon portions.
  5. Roll each portion into a ball and coat in the cinnamon-sugar.
  6. Arrange the dough balls 2 inches apart on the prepared sheets.
  7. Bake one sheet at a time on the center rack for 10-12 minutes, until the cookies are puffed, the edges are set, and the centers still look slightly soft.
  8. Cool the cookies on the baking sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when they are puffed and the edges are set, even if the centers still look slightly soft. Store in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free option, use a plant-based butter substitute.