Print

Soft Baked Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies have the perfect balance of pumpkin flavor and warm cinnamon sugar, without being overly sweet or heavy. They’re quick, easy, and unbelievably soft—like little pumpkin clouds wrapped in cinnamon sugar.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be very soft and slightly sticky.
  7. Chill the dough (optional but recommended): If the dough feels too sticky to handle, refrigerate for 15-20 minutes.
  8. Shape the cookies: Using a cookie scoop or your hands, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms.
  9. Roll in cinnamon sugar: Drop each dough ball into the cinnamon sugar mixture and roll until fully coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers will still look soft and puffy.
  11. Cool on the baking sheet: Let the cookies rest on the baking sheet for 3-4 minutes before transferring to a wire cooling rack.
  12. Repeat with remaining dough: Let baking sheets cool completely before placing new dough on them.

Notes

Do not overmix the dough to avoid tough cookies. Use a cookie scoop for consistent size. Check pumpkin puree for excess water and blot if needed. Watch bake time carefully—cookies go from perfectly soft to dry quickly. Let cookies cool on the baking sheet for 3-4 minutes before moving. Room temperature ingredients matter for best texture.

Nutrition

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

Find it online: https://sparklespoon.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-fall-recipe/