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Cozy Soft-Baked Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These soft-baked pumpkin snickerdoodle cookies are a cozy, forgiving treat that came from a happy accident. They are quick to make, use simple ingredients, and have a perfect pumpkin cloud texture with a sparkly cinnamon sugar coating.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup 100% pure pumpkin purée (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, whisk together the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  4. Beat in the pumpkin purée, room-temperature egg, and vanilla extract on low speed until just combined. The mixture may look slightly curdled; that’s normal.
  5. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not over-mix. Fold in any remaining streaks of flour gently with a spatula.
  7. Using a cookie scoop (about 1.5 tablespoons), portion out the dough. Roll each portion into a ball between your palms, then roll in the cinnamon sugar mixture until completely coated. Place on the prepared baking sheets, leaving about 2 inches of space between each.
  8. Bake for 10-12 minutes. The cookies will look puffy with set edges and slightly crackly, underdone centers. Do not overbake.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, ensure butter and egg are at room temperature. Do not over-mix the dough. The cookies will continue to bake on the hot sheet after removal. For a gluten-free version, use a 1:1 gluten-free baking blend. For a dairy-free version, use vegan butter sticks. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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