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Soft Baked Pumpkin Snickerdoodle Cookies

Soft Baked Pumpkin Snickerdoodle Cookies - featured image
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These soft, tender pumpkin snickerdoodle cookies are rolled in cinnamon sugar and stay perfectly soft for days. An easy fall recipe with simple pantry ingredients.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cream of tartar
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Whisk the Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cream of tartar. Set aside.
  2. Cream the Butter and Sugars: In a large bowl, beat ½ cup (1 stick, 113g) unsalted butter, softened, with ¾ cup (150g) granulated sugar and ½ cup (100g) packed light brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl.
  3. Add the Wet Ingredients: Beat in 1 large egg, room temperature, and 2 teaspoons vanilla extract until combined. Then, add ½ cup (120g) pumpkin puree and beat until smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Use a rubber spatula to give the dough a final fold.
  5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 days.
  6. Preheat and Prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the Cinnamon Sugar: In a small bowl, whisk together ¼ cup (50g) granulated sugar and 2 tablespoons ground cinnamon.
  8. Scoop and Roll: Using a 1.5-tablespoon cookie scoop, scoop the chilled dough into balls. Roll each ball generously in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and cracked. The centers will still look soft and slightly underdone.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.

Notes

Chilling the dough is essential to prevent flat cookies. Use room temperature ingredients for best results. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

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