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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft, pillowy pumpkin snickerdoodle cookies are the perfect fall treat, combining the classic cinnamon-sugar coating with the cozy warmth of pumpkin and pumpkin pie spice. They’re quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, whisk together 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg for the coating. Set aside.
  3. In a large mixing bowl, beat softened butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  4. Beat in pumpkin puree, egg, and vanilla extract until just combined. Mixture may look curdled; this is normal.
  5. In a separate medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Finish folding by hand if needed. Dough will be soft and slightly sticky.
  7. Using a 1.5-tablespoon cookie scoop, scoop dough balls and roll them in the cinnamon-sugar coating until completely covered. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges, with centers still soft. For softer cookies, bake 10 minutes; for firmer, 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and egg. Measure flour correctly by spooning and leveling. Do not overbake; cookies will continue to set as they cool. For extra thick coating, roll dough balls in cinnamon sugar twice. Cookies stay soft in an airtight container at room temperature for up to 4 days. Can be frozen baked or unbaked.

Nutrition

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

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