Soft and chewy – these Pumpkin Snickerdoodle Cookies are like no other. These cozy cookies are the perfect treat packed with fall flavours and a soft pillow-y texture.
These may be one of my favourite cookies ever. They’re incredibly soft and packed with cozy fall flavours. A great way to use up some leftover pumpkin puree and celebrate the season. These soft Pumpkin Snickerdoodle Cookies will be your favourrte fall treat. They come together in just one bowl, require very minimal chill time, and stay super soft for days!
Why you’ll love this recipe:
- Super soft and chewy texture.
- Filled with cozy fall spices and pumpkin flavour.
- Comes together in a single bowl.
Top tips for making soft pumpkin snickerdoodle cookies:
- Make sure your oven is preheated. To avoid over or under baking cookies, be patient and place the cookies in the oven after it’s fully preheated. To ensure your oven is properly preheated, we highly recommend getting an oven thermometer.
- The butter needs to be soft. 15-20 minutes before you want to prepare the cookies take the butter out of the fridge to soften and come to room temperature. Don’t try and make this recipe with butter that is still cold and hard.
- Beat butter longer than you think. To get the proper texture and air in cookies, beat the butter and sugar for at least 6-7 minutes.
- Don’t overmix the flour. Overmixing flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter/sugar stage and just mix the flour until just combined.
- Chill cookie dough at least 30 minutes. Not only does the chill time help to solidify the texture of the dough, it also helps develop more flavour.
- Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. This helps your cookies to bake evenly.
- Roll the cookies in cinnamon sugar. Roll each cookie very well in the cinnamon sugar mixture to ensure every little bit is coated.
- If you freeze the dough, let thaw in the fridge before baking. We have tested baking these straight from frozen and do not recommend it. We recommend removing them from the freezer and placing them in the fridge to thaw before baking straight from the fridge after rolling them in the cinnamon sugar.
Ingredient Notes:
- Vegan Butter – We use the Becel Plant-Based Butter Sticks for almost all of our recipes. Different brands of vegan butter will have their own end results. If you’re able we recommend using the same butter we do, but if unable use your favourite tried-and-tested vegan butter brand.
- Pumpkin Purée -Be sure you’re using pumpkin puree, not pumpkin pie filling. This recipe is a part of our Recipes for the Whole Can series where we’re making recipes that combined use up a full can of pumpkin puree. Check out some of the other recipes; Pumpkin Scones and Pumpkin Cinnamon Rolls.
- All-Purpose Flour – We use our store-brand unbleached all-purpose flour.
Other recipes that use pumpkin puree:
How to make soft Pumpkin Snickerdoodle Cookies:
Pumpkin Snickerdoodles
Soft and pillow-y Pumpkin Snickerdoodles tossed in a blend of cinnamon sugar.
Print Pin ItServings: 16 cookies
Ingredients
- 226 g (1 cup) vegan butter, softened
- 200 g (1 cup) brown sugar
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 125 g (½ cup) pumpkin purée
- 270 g (2 ¼ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch kosher salt
Cinnamon Sugar
- 50 g (¼ cup) granulated sugar
- 2 tsp ground cinnamon
Instructions
- Using a stand mixer or hand mixer, beat softened butter and both sugars until light and fluffy – about 5-7 minutes.
- Beat in the pumpkin puree and vanilla extract until combined.
- Mix in the all-purpose flour, baking powder, baking soda, and salt until just combined. Stop mixing when no dry flour remains.
- Place the cookie dough into the fridge to set for at least 30-60 minutes.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a small, shallow bowl combine the granulated sugar and cinnamon to create the cinnamon sugar coating.
- Once the dough has set, use a cookie scoop to scoop the cookie dough then roll into a ball using your palms. Roll the cookie dough ball into the cinnamon sugar until evenly coated all around. Set on the prepared baking sheet at least 2 inches apart. Repeat for remaining cookie dough.
- Bake in heated oven for 12-14 minutes. Time will depend on your oven, ours typically takes 13 minutes. You’re looking for a golden brown bake with deep golden brown edges.
- Let cool on the baking sheet before transferring to a wire rack.
- Store in an air-tight container to keep them soft for days.
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