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Soft Baked Pumpkin Snickerdoodle Cookies (Easy Recipe)

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These soft baked pumpkin snickerdoodle cookies are perfectly tender with a crackly cinnamon-sugar coating and a subtle pumpkin richness. They’re an easy fall treat that stays soft for days.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120g) pumpkin puree (blotted)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • For the coating: ¼ cup (50g) granulated sugar
  • For the coating: 1 ½ tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Blot the pumpkin puree: Spread ½ cup of pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and press gently. Let it sit for 5 minutes to remove excess moisture.
  3. Whisk the dry ingredients together: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  5. Add the wet ingredients: Beat in the egg, vanilla extract, and blotted pumpkin puree on low speed until just combined. The mixture may look slightly curdled.
  6. Add the oil: Pour in the vegetable oil and mix on low speed until incorporated.
  7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Finish folding with a rubber spatula; do not overmix.
  8. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  9. Make the cinnamon-sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  10. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  11. Bake: Bake one sheet at a time for 10-12 minutes. The cookies should look puffy and slightly underdone in the center. For softer cookies, bake 10 minutes; for firmer, 12 minutes.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip blotting the pumpkin puree to prevent flat cookies. Chilling the dough helps control spreading. For best results, use room temperature ingredients. Cookies stay soft for up to 5 days in an airtight container; add a slice of bread to keep them extra soft.

Nutrition

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

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