Print

Soft Pumpkin Snickerdoodle Cookies

soft pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft pumpkin snickerdoodle cookies feature a chewy, cake-like interior with a crisp, cinnamon-sugar exterior. They are easy to make, use simple pantry ingredients, and capture the warm flavors of fall.

Ingredients

Scale
  • 2 1/2 cups (315g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon (plus extra for rolling)
  • 1/2 teaspoon Nutmeg
  • 1/2 cup (113g) Unsalted Butter, softened to room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (110g) Brown Sugar, packed
  • 1/2 cup (120g) Pumpkin Puree
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Granulated Sugar (for coating)
  • 1 tablespoon Cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale (2-3 minutes).
  4. Add egg and vanilla extract; beat until combined. Add pumpkin puree and mix on low speed just until incorporated.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  6. Optional: Chill dough for 30 minutes to prevent spreading and meld flavors.
  7. In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon for coating.
  8. Roll dough into 1.5 tablespoon balls and coat thoroughly in the cinnamon sugar mixture.
  9. Place cookies on baking sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and lightly golden, but centers remain soft.
  11. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure butter is softened but not melted to prevent excessive spreading. Use 100% pure pumpkin puree, not pie filling. Chilling the dough helps maintain cookie shape. Cookies can be frozen as dough balls for later baking.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, soft cookies, cinnamon sugar, easy dessert, autumn recipes

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