Print

Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Dessert

Soft Baked Pumpkin Snickerdoodle Cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies are tender, spiced, and perfectly sweet. Made with simple pantry ingredients and no chilling required, they come together in under 30 minutes for a cozy fall treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup canned pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons 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 your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. Set aside.
  3. In a large bowl, cream the butter and sugar together. Beat 1/2 cup softened butter and 3/4 cup granulated sugar with a hand mixer on medium speed for about 2 minutes, until light and fluffy.
  4. Add the pumpkin, egg, and vanilla. Mix in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Beat on low until just combined.
  5. Gradually add the dry ingredients to the wet mixture. Add the flour mixture in two additions, mixing on low speed after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl. The dough will be soft and slightly sticky.
  6. Prepare the cinnamon-sugar coating. In a small shallow bowl, stir together 1/4 cup granulated sugar and 2 teaspoons cinnamon.
  7. Scoop and roll the dough balls. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion between your palms into a smooth ball—about 1.5 inches in diameter. Then roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes. Place one sheet at a time on the middle rack. Bake until the edges look set and the tops are slightly cracked but still soft in the center. The cookies will look underdone when you pull them out.
  9. Cool on the baking sheet for 5 minutes. This is crucial. After 5 minutes, transfer them to a wire cooling rack to cool completely.
  10. Repeat with the remaining dough. Let the baking sheets cool completely between batches, or use a second sheet.

Notes

Blot the pumpkin puree with paper towels to remove excess moisture for best texture. Use room temperature ingredients. Do not overbake; cookies should look slightly underdone when removed from oven. For a dairy-free version, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall dessert, easy pumpkin cookies, no chill cookies

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