Print

Soft Baked Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

Soft Baked Pumpkin Snickerdoodle Cookies - featured image
Print Recipe

These Soft Baked Pumpkin Snickerdoodle Cookies are pillowy on the inside with a crackly cinnamon-sugar crust, made with simple pantry ingredients and ready in under 30 minutes. Perfect for fall baking, they stay tender for days and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar (for dough)
  • 1/4 cup granulated sugar (for coating)
  • 1/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined. The mixture might look slightly separated — that’s normal. Don’t overmix.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. You should see a few streaks of flour remaining — stop mixing at this point.
  6. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes (or freeze for 20 minutes if in a hurry). The dough will be slightly sticky but manageable.
  7. While the dough chills, mix together the remaining 1/4 cup granulated sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
  8. Using a cookie scoop or tablespoon, portion out the dough into 1.5-tablespoon balls. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place them on the prepared baking sheets about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and slightly underdone — that’s exactly what you want.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for at least 20 minutes to prevent spreading. Measure flour correctly by spooning and leveling. Don’t overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Cookies stay soft for up to 5 days at room temperature in an airtight container; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

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