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Cozy Soft-Baked Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These soft, spiced pumpkin snickerdoodle cookies are quick and easy, with no chilling required. They feature a tender, cake-like texture and a beautiful crackly cinnamon sugar top, perfect for cozy evenings.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating: ¼ cup granulated sugar mixed with 1 ½ teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the dry ingredients together: In a medium bowl, combine 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Whisk until evenly distributed — about 20 seconds. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat ½ cup softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar together until light and fluffy. This takes about 2-3 minutes with a hand mixer or stand mixer. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in 1 large egg, ½ cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until just combined. The batter will look a bit loose and might look slightly curdled.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients. Fold gently with a spatula until no streaks of flour remain. Stop as soon as it comes together.
  6. Make the cinnamon sugar coating: In a small bowl, stir together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon.
  7. Scoop and roll: Using a cookie scoop, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Drop the ball into the cinnamon sugar mixture and roll to coat evenly. Place on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake immediately: Place the baking sheets in the preheated oven. Bake one sheet at a time for 10-12 minutes. The cookies should look puffed, set around the edges, and slightly soft in the center.
  9. Cool properly: Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

For extra crackly tops, gently press down on each dough ball with the bottom of a glass before baking. Dip the glass in cinnamon sugar first to prevent sticking. Pat pumpkin puree dry with a paper towel to remove excess moisture. Use room temperature ingredients for best results. Bake one sheet at a time for even baking.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked cookies, pumpkin cookies, snickerdoodle, fall baking, no chill cookies

Find it online: https://bitesienna.com/cozy-soft-baked-pumpkin-snickerdoodle-cookies/