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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Dessert

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These soft baked pumpkin snickerdoodle cookies are warm, spiced, and ridiculously easy to make. The pumpkin keeps them tender, the cinnamon sugar coating gives them that classic snickerdoodle crackle, and the whole process takes less than 30 minutes from start to finish.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until just combined. The dough may look slightly curdled.
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, stir together the granulated sugar and cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoons of dough. Roll into a ball, then coat in the cinnamon sugar mixture. Place on prepared baking sheet, spacing 2 inches apart.
  8. Gently press each dough ball down to about 1/2-inch thickness using the bottom of a glass or your palm.
  9. Bake for 10-12 minutes, until edges are set and just barely golden, but centers still look soft and slightly puffy.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not overmix the dough. If dough is too sticky, chill for 15-20 minutes. Use a light-colored baking sheet for even browning. Rotate the baking sheet halfway through baking. Let cookies cool on the sheet for 5 minutes before moving. For best results, use thick pumpkin puree and blot if watery.

Nutrition

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

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