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Easy Brown Sugar Pumpkin Snickerdoodle Cookies

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These soft, spiced pumpkin snickerdoodles with a crackly cinnamon-sugar coating are quick, easy, and perfect for fall gatherings. Made with brown sugar and pumpkin puree, they stay moist for days and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • For the coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

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, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, using an electric mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  4. Beat in pumpkin puree, egg, and vanilla extract on low speed until just combined. Mixture may look slightly curdled.
  5. Gradually add dry ingredients to wet mixture in three additions, mixing on low just until each addition disappears. Do not overmix. Dough will be soft and slightly sticky.
  6. Cover bowl with plastic wrap and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  7. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  8. 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.
  9. Bake one sheet at a time in center of oven for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges set but centers still soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For perfectly round cookies, use a round cookie cutter slightly larger than the cookie to gently scoot edges into shape while warm. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, brown sugar cookies, fall cookies, easy pumpkin cookies, snickerdoodle recipe, pumpkin dessert, soft pumpkin cookies

Find it online: https://flurpchef.com/easy-brown-sugar-pumpkin-snickerdoodle-cookies-recipe/