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Soft Pumpkin Snickerdoodle Cookies

Soft Pumpkin Snickerdoodle Cookies - featured image
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Soft, chewy pumpkin cookies with a tangy snickerdoodle crust, combining the moist comfort of pumpkin spice with the classic cinnamon sugar coating.

Ingredients

Scale
  • 2 ½ cups (315g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • 1 cup (200g) Brown Sugar, packed
  • ½ cup (120g) Pumpkin Puree
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup (50g) Granulated Sugar (for coating)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until combined, then add the pumpkin puree and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. While the dough chills, mix the coating ingredients: ¼ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  8. Scoop tablespoon-sized portions of dough, roll into balls, and coat completely in the cinnamon sugar mixture.
  9. Place cookies on prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until edges are set but centers are still soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted to prevent excessive spreading. Do not skip the chilling step as it helps cookies retain their shape. For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, holiday baking, fall recipes, soft cookies, pumpkin spice, cinnamon sugar

Find it online: https://bitesienna.com/soft-pumpkin-snickerdoodle-cookies-easy-holiday-recipe/