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Soft Baked Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These Soft Baked Pumpkin Snickerdoodle Cookies are pillowy, cloud-like on the inside with a classic snickerdoodle tang from cream of tartar and a generous roll in cinnamon sugar that gives them a perfect crackled top. They’re the ultimate fall treat that makes your kitchen smell amazing.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg yolk
  • ½ cup (120g) pumpkin puree (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a small shallow bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon for the coating. Set aside.
  4. In a large bowl, beat softened butter, ¼ cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  5. Add egg yolk, pumpkin puree, vanilla extract, and vegetable oil. Beat on low speed until just combined. Mixture may look curdled; that’s normal. Scrape down bowl.
  6. Add dry ingredients in two additions, mixing on low speed after each until just incorporated. Finish mixing by hand with a rubber spatula. Dough will be soft and slightly sticky.
  7. Using a 1.5-tablespoon cookie scoop, scoop dough into balls (about 1.5 inches in diameter). Roll each ball in cinnamon sugar mixture to coat generously. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, slightly cracked on top, with edges set but centers still soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmix the dough. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Don’t skip the cream of tartar. Bake one sheet at a time. Let cookies cool properly on the baking sheet for 5 minutes. Use parchment paper, not cooking spray.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin recipe

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