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Soft Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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Soft, chewy pumpkin cookies coated in cinnamon sugar that combine the cozy flavors of pumpkin with the tangy sweetness of a classic snickerdoodle.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light, fluffy, and pale.
  2. Add the pumpkin puree, eggs, and vanilla extract. Mix on low speed until just combined, scraping down the sides of the bowl.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour disappears. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours).
  6. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. In a small bowl, mix the ½ cup granulated sugar and 2 tablespoons ground cinnamon for coating.
  8. Scoop tablespoon-sized balls of dough and roll each ball in the cinnamon-sugar mixture until fully coated.
  9. Place cookies on baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is softened but cool to the touch. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chilling the dough is crucial to prevent excessive spreading. For extra chewiness, slightly underbake the cookies. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, easy cookies, cinnamon sugar, soft cookies, pumpkin puree

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