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Soft Chewy Pumpkin Snickerdoodle Cookies: Easy Fall Treat

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These soft, chewy pumpkin snickerdoodle cookies combine the earthy sweetness of pumpkin with the tangy crunch of a cinnamon-sugar coating. They are easy to make, require no chilling, and capture the cozy flavors of autumn.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 1 cup (245g) pure pumpkin puree
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light, fluffy, and pale in color.
  2. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth, scraping down the sides of the bowl.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, salt, and spices.
  4. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until the flour disappears; do not overmix.
  5. In a small bowl, mix the ½ cup granulated sugar and 1 tablespoon ground cinnamon for the coating. If the dough is too sticky, chill it in the refrigerator for 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop about 1.5 tablespoons of dough per cookie and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place the cookies on the baking sheets, leaving 2 inches between them for spreading. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure butter is softened but not melted to prevent excessive spreading. For best texture, do not overbake; centers should look slightly soft. Dough can be chilled for 30-60 minutes to prevent spreading and enhance flavor. Gluten-free flour blend can be used as a 1:1 substitute.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, soft cookies, chewy cookies, autumn recipes, pumpkin spice, easy dessert

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