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Soft Baked Maple Pumpkin Spice Snickerdoodles: Best Easy Fall Cookie

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These soft baked maple pumpkin spice snickerdoodles are pillowy, warmly spiced, and coated in cinnamon-sugar. They come together in about 30 minutes with simple ingredients, making them the perfect fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 1 large egg yolk, 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 ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 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 baking mats.
  2. Make the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in 1/3 cup pumpkin puree, 1/4 cup pure maple syrup, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix on low speed until just combined.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  6. Mix the dry into the wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  7. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. If you don’t have a scoop, use two spoons to make roughly 1.5-inch balls.
  8. Roll in the cinnamon-sugar: Roll each dough ball generously in the cinnamon-sugar mixture until fully coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly puffy and underdone.
  10. Cool on the baking sheet: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overmix the dough. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results. Let cookies rest on the baking sheet for 5 minutes before transferring. Store in an airtight container with a slice of bread to keep soft.

Nutrition

Keywords: snickerdoodles, pumpkin, maple, fall cookies, soft baked, easy cookie recipe

Find it online: https://gleefulfork.com/soft-baked-maple-pumpkin-spice-snickerdoodles-best-easy-fall-cookie/