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Soft Baked Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft baked pumpkin snickerdoodle cookies are tender, pillowy, and coated in cinnamon sugar. They solve the problem of dry or cakey pumpkin cookies, delivering a perfect fall treat that stays soft for days.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree, patted dry
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cups (210g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prep the pumpkin puree: Measure out 1/3 cup of pumpkin puree and spread it on a paper towel-lined plate. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prep the other ingredients.
  2. 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 to 3 minutes. Scrape down the sides of the bowl.
  3. Add the wet ingredients: Add the pumpkin puree, egg yolk, and vanilla extract. Mix until combined. The mixture might look slightly separated, which is normal.
  4. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt until evenly distributed.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This is non-negotiable to prevent spreading.
  7. Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make the cinnamon sugar coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  9. Shape and coat the cookies: Using a cookie scoop or your hands, portion the dough into 1.5 tablespoon-sized balls. Roll each ball between your palms until smooth, then roll it in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake one sheet at a time in the center of the oven for 10 to 12 minutes. The cookies should look puffed and slightly cracked on top. The edges should be set, but the centers will still look soft and slightly underdone.
  11. Cool on the pan: Let the cookies cool on the baking sheet for 5 minutes. They will continue to set as they cool. After 5 minutes, transfer them to a wire rack to cool completely.
  12. Repeat: Bake the remaining dough balls on the second sheet. If the dough has warmed up, pop it back in the fridge for 10 minutes before shaping.

Notes

Drain the pumpkin puree with paper towels to remove excess moisture. Chill the dough for at least 30 minutes to prevent spreading. Underbake slightly for soft centers. Store in an airtight container with a slice of bread to keep soft for up to 4 days. Dough can be frozen for up to 3 months.

Nutrition

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

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