Print

Best Soft Pumpkin Snickerdoodle Cookie Recipe

soft pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies are incredibly tender with a perfect cinnamon-sugar crackle on top. Made with simple pantry ingredients and no chilling required, they’re the ultimate fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup pumpkin puree, blotted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Measure out 1/3 cup of pumpkin puree and spread it on a plate lined with a paper towel. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
  4. Add the wet ingredients: Beat in the blotted pumpkin puree, room-temperature egg, and vanilla extract until well combined. The mixture might look slightly curdled—that’s normal.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  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. Be careful not to overmix.
  7. Prepare the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms. Then roll each ball generously in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly crackled and puffy. The centers will still look soft and slightly underdone.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes. Then move them to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is essential to prevent cookies from spreading. Use room temperature ingredients for best results. Don’t overbake; pull cookies out when edges are set but centers still look soft. If dough is too sticky, chill for 15-20 minutes.

Nutrition

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

Find it online: https://fizzlefork.com/best-soft-pumpkin-snickerdoodle-cookie-recipe/