Print

Soft Baked Pumpkin Snickerdoodle Cookies

soft baked pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies are pillowy, tender, and perfectly spiced with cinnamon and nutmeg. They stay soft for days and are a crowd-pleasing fall treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • For the coating:
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together 1/4 cup granulated sugar, 1 and 1/2 teaspoons 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 brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
  4. Beat in pumpkin puree, egg, and vanilla extract until combined. The mixture may look slightly curdled; this is normal.
  5. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. Fold in any remaining flour with a spatula.
  7. The dough will be soft and slightly sticky. No chilling is required, but if your kitchen is very warm, you can refrigerate for 10 minutes.
  8. Using a cookie scoop (about 1.5 tablespoons), scoop dough and roll into balls. Roll each ball in the cinnamon-sugar coating until fully covered. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should look puffed and slightly underdone in the center. For softer cookies, bake 10 minutes; for firmer edges, 11-12 minutes.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Pat the pumpkin puree dry with a paper towel to remove excess moisture—this prevents flat cookies. Do not overmix the dough. For best results, bake one sheet at a time. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

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