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Soft & Chewy Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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These soft and chewy pumpkin snickerdoodle cookies combine the classic snickerdoodle tang with warm pumpkin spices, creating a perfect fall treat that’s soft in the middle, chewy at the edges, and rolled in cinnamon sugar.

Ingredients

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

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2 minutes with a hand mixer or 3 minutes by hand with a spatula. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Stir until just combined. The mixture will look a little curdled — that’s normal. Don’t overmix.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Stop as soon as you don’t see any more streaks of flour.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
  6. Preheat the oven: About 15 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the cinnamon sugar coating: In a small bowl, whisk together the 1/4 cup granulated sugar and 1 1/2 tablespoons cinnamon.
  8. Shape and coat the cookies: Using a cookie scoop or your hands, portion the chilled dough into 1.5-tablespoon balls (about 25-30 grams each). Roll each ball between your palms until smooth, then roll it generously in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffy. The centers will look soft and slightly underdone.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. For best results, chill overnight. The double cinnamon-sugar coating is non-negotiable for the signature crackly top. If you don’t have cream of tartar, you can substitute 1 teaspoon of lemon juice or white vinegar mixed into the wet ingredients, but the flavor will be slightly different. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. For vegan, use plant-based butter and substitute the egg yolk with 1 tablespoon aquafaba or a flax egg.

Nutrition

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

Find it online: https://flurpchef.com/soft-and-chewy-pumpkin-snickerdoodle-cookies-easy-fall-recipe/