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Soft Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

Soft Pumpkin Snickerdoodle Cookies - featured image
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These Soft Pumpkin Snickerdoodle Cookies are exactly what you want from a fall cookie—soft in the middle, slightly chewy at the edges, rolled in that classic cinnamon sugar that cracks just a little when you bite into it. They’re not complicated, they don’t require any special equipment, and they come together in about 20 minutes of active work.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (122g) pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking 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 of the bowl halfway through.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until everything is combined and smooth.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Add the flour in two or three additions, mixing just until the flour disappears. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms.
  8. Roll each dough ball in the cinnamon sugar mixture until completely coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake one sheet at a time in the preheated oven for 10-12 minutes. The cookies are done when the edges look set and lightly golden, but the centers still look slightly soft and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For softer cookies, pull them at 10 minutes. For slightly crisper edges, go to 12 minutes. The cookies actually taste better the next day as the pumpkin and spice flavors meld together. Store in an airtight container with a slice of bread to keep them soft for up to 5 days. Freeze dough balls for up to 3 months.

Nutrition

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

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