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Soft Baked Pumpkin Snickerdoodle Cookies – Easy 25-Minute Fall Treat

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These soft baked pumpkin snickerdoodle cookies are pillowy, tender, and loaded with warm fall spices. The cinnamon sugar coating gives them that classic crackly top, but the inside stays soft for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Mix the dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Combine the wet ingredients: In a large bowl, whisk together ½ cup melted butter (cooled slightly), ¾ cup granulated sugar, and ¼ cup packed light brown sugar until smooth. Add 1 large egg, 1 teaspoon vanilla extract, and ½ cup pumpkin purée. Whisk until completely smooth and slightly glossy (about 30 seconds).
  5. Fold in the dry ingredients: Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  6. Chill the dough (optional but recommended): Cover the bowl and refrigerate for 20-30 minutes for thicker cookies.
  7. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion the dough into balls. Roll each ball between your palms until smooth, then drop into the cinnamon sugar mixture. Roll to coat completely, then place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are set and tops look slightly cracked. Centers should look soft and slightly underdone.
  9. Cool properly: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough to avoid tough cookies. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even baking. Start checking at 9 minutes to avoid overbaking. For softer cookies, add a slice of bread to the storage container. Cookies taste even better on day two.

Nutrition

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

Find it online: https://daintydine.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-25-minute-fall-treat/