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Soft Pumpkin Snickerdoodle Cookies

soft pumpkin snickerdoodle cookies - featured image
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Soft, chewy pumpkin cookies with a spiced dough and a crisp cinnamon-sugar coating, offering the perfect balance of comfort and novelty for fall baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree (not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix the extra granulated sugar and ground cinnamon for the coating.
  7. Scoop about 1.5 tablespoons of dough, roll into a ball, and coat thoroughly in the cinnamon sugar mixture.
  8. Place coated dough balls on the prepared baking sheets, leaving 2 inches between each for spreading.
  9. Bake for 10-12 minutes, rotating sheets halfway through, until edges are set but centers are still soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Ensure butter is softened, not melted, to prevent excessive spreading. Chill dough for 15-20 minutes if it is too sticky to handle. Store in an airtight container at room temperature for up to 3 days. Dough balls can be frozen and baked from frozen, adding 1-2 minutes to baking time.

Nutrition

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

Find it online: https://lirafood.com/soft-pumpkin-snickerdoodle-cookies/