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Soft Chewy Pumpkin Snickerdoodle Cookies

soft chewy pumpkin snickerdoodle cookies - featured image
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These soft, chewy pumpkin snickerdoodle cookies feature a pillowy interior, crisp edges, and a tangy cinnamon sugar coating. They are engineered to stay moist without being soggy, making them a perfect fall treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • ½ cup (120g) 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until pale and fluffy.
  2. Add the egg and vanilla extract, beating until combined. Add the pumpkin puree and mix on low speed just until incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to the wet mixture on low speed until just combined.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to solidify the butter and prevent excessive spreading.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. In a small bowl, mix ½ cup granulated sugar with the cinnamon for the coating.
  7. Scoop about 1.5 tablespoons of dough into a ball and roll it in the cinnamon sugar mixture until fully coated. Place on baking sheets, leaving 2 inches between cookies.
  8. Bake for 10-12 minutes. The edges should be set and slightly golden, but centers should still look soft and puffy.
  9. Let cookies sit on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Chilling the dough is crucial to prevent flat cookies. If the dough is too sticky, add a tablespoon of flour. Store in an airtight container with a piece of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, soft cookies, cinnamon sugar, easy dessert, pumpkin puree

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