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Easy Soft Baked Pumpkin Snickerdoodle Cookies Recipe

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These Soft Baked Pumpkin Snickerdoodle Cookies are warm, spiced, and perfectly soft with a cinnamon sugar coating. They’re quick and easy to make, using simple ingredients, and are perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 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
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a large microwave-safe bowl in 20-second intervals until just melted. Let it cool for a minute.
  3. Add the 3/4 cup granulated sugar to the melted butter and whisk until combined. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and well incorporated.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry mixture into the wet mixture and stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  7. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. The centers will look soft and puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. If dough is too sticky, chill for 15-20 minutes. Rotate baking sheets halfway through baking for even cooking. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy cookie recipe

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