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Soft Pumpkin Snickerdoodle Cookies

soft pumpkin snickerdoodle cookies - featured image
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Pillowy, cloud-like cookies that combine the cozy spice of pumpkin with the nostalgic crunch of a classic snickerdoodle, featuring a tangy cream cheese dough and a crackly cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar (for dough)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree (not pie filling)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy (2-3 minutes).
  3. Add the granulated sugar to the butter mixture and beat on high for 2 minutes until pale and fluffy. Scrape down the sides.
  4. Add the egg and vanilla extract, mixing until just combined. Add the pumpkin puree and mix on low speed until the dough comes together.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
  7. In a shallow bowl, mix the cinnamon, nutmeg, and remaining ½ cup granulated sugar for the coating.
  8. Scoop dough into 1.5-inch balls and roll them in the cinnamon-sugar mixture until fully coated.
  9. Place cookies on prepared baking sheets, leaving 2 inches of space between each.
  10. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter and cream cheese are at room temperature for proper emulsion. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chilling the dough for 30 minutes before baking helps prevent excessive spreading. For dairy-free options, substitute with vegan butter and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, cream cheese cookies, cinnamon sugar, soft cookies, easy dessert

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