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Soft Baked Pumpkin Snickerdoodle Cookies

soft baked pumpkin snickerdoodle cookies - featured image
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These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are tender, chewy, and perfectly spiced. They stay soft for days and require no chill time, making them the ultimate fall treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the cinnamon-sugar coating: ¼ cup (50g) granulated sugar + 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Whisk for about 20 seconds to distribute evenly. Set aside.
  3. In a medium bowl, combine the melted butter (cool enough not to cook the egg), brown sugar, and granulated sugar. Whisk until smooth and slightly thickened, about 1 minute.
  4. Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk until fully combined. The batter will look thin.
  5. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Stir just until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. In a small bowl, mix together the granulated sugar and cinnamon for the coating. Use your fingers to break up any clumps.
  7. Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into balls. Drop each ball into the cinnamon-sugar mixture and roll to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffed and set around the edges but still soft in the center.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Store in an airtight container at room temperature for up to 5 days.

Notes

Don’t press the cookies down before baking; they spread on their own. For best results, measure flour by spooning and leveling. Let cookies cool on the pan for 5 minutes before moving to prevent breaking. The dough does not require chilling.

Nutrition

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

Find it online: https://cookdella.com/soft-baked-pumpkin-snickerdoodle-cookies-recipe/