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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft baked pumpkin snickerdoodle cookies combine the classic tang of snickerdoodles with warm pumpkin spice, resulting in a perfectly soft and chewy fall treat. Coated in cinnamon sugar, they are ideal for cozy autumn baking.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Whisk together flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined. Mixture may look slightly curdled.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. In a small shallow bowl, whisk together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon for coating.
  8. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon sugar mixture to coat generously. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and slightly golden but centers still look soft. Rotate pans halfway through.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip chilling the dough; it prevents spreading. For best texture, pull cookies from oven when centers are still soft. Store in an airtight container at room temperature for up to 4 days. 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://zorbmeal.com/soft-baked-pumpkin-snickerdoodle-cookies-recipe/