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Soft Baked Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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Soft Baked Pumpkin Snickerdoodle Cookies are everything you want in a fall cookie. They are pillowy soft, bursting with warm pumpkin spice, and coated in a crunchy cinnamon-sugar shell.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120g) pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (8g) ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until combined. The mixture might look a little curdled — that is normal.
  5. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and ground cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball with your hands, then roll generously in the cinnamon-sugar coating.
  9. Place on baking sheets: Arrange the dough balls about 2 inches apart.
  10. Bake: Bake for 10-12 minutes. The cookies should look puffed and set around the edges, but still soft in the center.
  11. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Do not overbake. The cookies will look underdone in the center when you pull them out; they will continue to set as they cool. Chilling the dough is crucial to prevent spreading. For best results, use room temperature ingredients. The cream of tartar is not optional for the classic snickerdoodle texture and tang.

Nutrition

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

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