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Soft-Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft-baked pumpkin snickerdoodle cookies with cinnamon sugar coating walk that perfect line between two worlds. They have that unmistakable pumpkin warmth, but they don’t scream ‘fall dessert’ the way a slice of pie does.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons 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. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  3. In a large bowl, cream the butter and sugars. Using a hand mixer or stand mixer with paddle attachment, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl halfway through.
  4. Add the pumpkin, egg, and vanilla. Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract on medium speed until fully combined. The mixture may look slightly curdled—this is normal.
  5. Gradually add the dry ingredients in two additions, mixing on low speed just until combined after each. Do not overmix.
  6. Make the cinnamon sugar coating: In a small bowl, stir together 1/4 cup granulated sugar and 2 teaspoons cinnamon.
  7. Portion and roll the dough: Using a cookie scoop or two spoons, scoop about 1.5 tablespoons of dough. Roll into a ball between your palms, then roll in the cinnamon sugar mixture until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with edges set and centers still soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough. If reusing the same baking sheet, let it cool completely before placing new dough on it.

Notes

If dough feels too sticky to roll, refrigerate for 15 minutes. For softer cookies, bake closer to 10 minutes; for firmer edges, go for 12. Do not overmix the dough. Measure flour by spooning and leveling. Room temperature ingredients are important. Bake one sheet at a time for even results. Rotate the pan halfway through baking. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

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

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