Print

Soft Baked Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

soft baked pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies with cinnamon sugar are perfectly tender, spiced with pumpkin and warm spices, and coated in a crackly cinnamon sugar crust. They’re the ultimate fall cookie, ready in under 30 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a medium bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  4. Beat in egg, pumpkin puree, and vanilla extract until just combined. The mixture may look slightly curdled.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each until just incorporated. Use a spatula to fold any remaining flour streaks into the dough. The dough will be soft and slightly sticky.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 1 hour for best results).
  7. In a small bowl, whisk together ¼ cup granulated sugar and 1½ tablespoons cinnamon for the coating.
  8. Using a cookie scoop or rounded tablespoon, portion out the dough. Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture until completely coated. For a thicker crust, double-coat: roll once, set aside, then roll again right before baking.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Do not flatten them.
  10. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed and set around the edges, but still soft and slightly underdone in the center.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. For softer cookies, bake for 10 minutes; for firmer, bake for 12. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://twinkletaste.com/soft-baked-pumpkin-snickerdoodle-cookies-with-cinnamon-sugar/