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Soft Baked Pumpkin Snickerdoodle Cookies Recipe

pumpkin snickerdoodle cookies - featured image
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These soft baked pumpkin snickerdoodle cookies are pillowy, tender, and coated in cinnamon sugar. They stay soft for days and are perfect for fall baking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the coating: 1/4 cup (50g) granulated sugar
  • 1 tablespoon cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in pumpkin puree, egg, and vanilla extract on low speed until just combined (mixture may look curdled).
  4. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 24 hours).
  7. In a small shallow bowl, mix together coating sugar, cinnamon, and nutmeg.
  8. Using a 1.5-tablespoon cookie scoop, scoop chilled dough and roll into balls. Roll each ball in cinnamon sugar mixture to coat thoroughly.
  9. Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Do not press down.
  10. Bake one sheet at a time on center rack for 9-11 minutes, until edges are set and centers look soft and puffy.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Do not skip chilling the dough. Do not press dough balls down before baking. For softer cookies, bake on the shorter end of the time range.

Nutrition

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

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