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Soft Pumpkin Snickerdoodle Cookies Easy Fall Recipe

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These soft pumpkin snickerdoodle cookies are the perfect fall treat, combining pumpkin puree with warm spices and a cinnamon sugar coating for a pillowy, crackled-top cookie that stays soft for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, divided (3/4 cup for dough, 1/4 cup for coating)
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon, divided (1 teaspoon for dough, 1 teaspoon for coating)
  • 1 teaspoon pumpkin pie spice
  • For cinnamon sugar coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Mix in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until just combined.
  5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just incorporated. Dough will be soft and slightly sticky.
  7. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into smooth balls.
  8. Roll each dough ball in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft and puffy.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-soft cookies, underbake by 1 minute. Blot pumpkin puree with paper towel if watery. Dough can be chilled for 15 minutes if too sticky. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert, easy cookies

Find it online: https://bakebelle.com/soft-pumpkin-snickerdoodle-cookies-easy-fall-recipe/