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Soft Baked Brown Sugar Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These soft baked brown sugar pumpkin snickerdoodle cookies are the perfect fall dessert—warm, spiced, soft, and just sweet enough. The secret is brown sugar and blotting the pumpkin puree for a chewy, crackled-top cookie that will win over even pumpkin skeptics.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Spread 1/2 cup pumpkin puree onto a plate lined with paper towels, place another paper towel on top, and press gently. Let sit for 5 minutes.
  3. Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Add wet ingredients: Beat in egg and vanilla extract until combined, about 30 seconds. Add blotted pumpkin puree and mix on low until just incorporated (batter may look slightly curdled).
  5. Whisk dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Dough will be soft and slightly sticky.
  7. Prepare cinnamon-sugar coating: In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons cinnamon.
  8. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball generously in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops are crackled. Centers should still look soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is essential to prevent flat cookies. Use room temperature ingredients for best results. Do not overmix the dough. For thicker cookies, chill dough for 30 minutes. Let cookies cool on baking sheet for 5 minutes before moving.

Nutrition

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

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