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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft baked pumpkin snickerdoodle cookies are incredibly moist, spiced, and coated in cinnamon sugar. They’re the perfect fall treat that stays soft for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (180g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides once.
  3. Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, mix the 1/4 cup sugar and 1 1/2 teaspoons cinnamon together for the coating.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball. Lightly wet your hands if the dough is too sticky.
  8. Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough to keep cookies tender. Use room temperature ingredients. Measure flour by spooning and leveling. If dough is too sticky, chill for 15-20 minutes. Bake one sheet at a time for even baking. Cookies are done when edges are set but centers are still soft. Don’t skip the 5-minute cooling on the baking sheet.

Nutrition

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

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