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Soft Baked Pumpkin Snickerdoodle Cookies – Easy Cinnamon Sugar Recipe

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These soft, pillowy pumpkin snickerdoodle cookies combine the classic tangy cinnamon sugar crust with a moist, pumpkin-infused center. Perfect for fall gatherings or a cozy night in, they’re ready in about 25 minutes with no chilling required.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar (plus 1/4 cup for coating)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus 2 tablespoons for coating)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides.
  4. Beat in egg, pumpkin puree, and vanilla extract on low speed until just combined (mixture may look slightly curdled).
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball generously in cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes. Cookies should look puffed and slightly underdone in the center with crackled tops. For softer cookies, bake 10 minutes; for firmer, 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes (they will continue to set). Then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter and egg. If pumpkin puree is watery, blot with a paper towel before adding. Chilling dough for 30 minutes yields thicker cookies. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, fall cookies, cinnamon sugar cookies, pumpkin cookies, easy cookie recipe

Find it online: https://siennaspoon.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-cinnamon-sugar-recipe/