Print

Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are a simple, honest fall cookie that tastes like the best parts of the season. They’re soft, pillowy, with a signature crackled top and a coating of cinnamon sugar.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light, fluffy, and pale in color.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined. The mixture may look curdled; that’s normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. While the dough chills, make the cinnamon sugar coating: In a small bowl, whisk together the granulated sugar, cinnamon, and pinch of pumpkin pie spice.
  8. Once the dough is chilled, use a cookie scoop or two spoons to portion out 1.5 tablespoon-sized balls of dough. Roll each ball between your palms until smooth.
  9. Roll each dough ball in the cinnamon sugar mixture until fully coated.
  10. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Do not flatten them.
  11. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but the centers still look soft and slightly underdone.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is essential for thick, soft cookies. For best results, use room temperature ingredients. The cookies taste even better on day two as flavors meld.

Nutrition

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

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