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One Bowl Soft & Chewy Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These soft and chewy pumpkin snickerdoodle cookies combine the classic tang of snickerdoodles with warm pumpkin spice. Made in one bowl with simple pantry ingredients, they feature crispy edges, soft centers, and a crackly cinnamon-sugar coating.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light, fluffy, and pale (about 2 minutes by hand or 1 minute with a mixer).
  3. Mix in pumpkin puree, egg, and vanilla extract until fully combined. Batter may look slightly curdled.
  4. In a separate small bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, stirring gently with a spatula just until flour disappears. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for 20-30 minutes (optional but recommended).
  7. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  8. Using a cookie scoop or two spoons, portion dough into rounded tablespoons (about 1.5 tablespoons each). Roll each into a ball, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. Cookies should look puffy and slightly underdone in the center with set, lightly golden edges.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. If pumpkin puree is watery, blot with a paper towel before measuring. Do not overmix dough. Cookies continue to bake on hot sheet after removal. For storage, keep in an airtight container at room temperature for up to 5 days; place a slice of bread in container to maintain moisture. Baked cookies can be frozen for up to 3 months. Dough can be frozen in scooped balls and baked directly from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft and chewy cookies, fall baking, one bowl cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://bitesienna.com/one-bowl-soft-and-chewy-pumpkin-snickerdoodle-cookies/