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Soft Baked Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These soft and pillowy pumpkin snickerdoodle cookies are coated in cinnamon sugar and packed with warm fall spices. They’re the perfect easy treat for autumn gatherings, with a tender, melt-in-your-mouth texture that tastes like a cozy memory.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 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 cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. Set aside.
  3. In a large bowl, cream the butter and sugars. Using an electric mixer, beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar together on medium speed until light and fluffy — about 2-3 minutes. Scrape down the sides of the bowl.
  4. Add the pumpkin, egg, and vanilla. Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract on low speed until just combined.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  6. Chill the dough (optional but recommended). Cover the bowl and refrigerate for 30 minutes.
  7. Make the cinnamon sugar coating. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon until well combined.
  8. Scoop and coat the dough. Using a 1.5-tablespoon cookie scoop, portion out dough balls. Roll each ball between your palms to smooth it out, then roll each ball generously in the cinnamon sugar mixture. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes. The cookies should look puffed and set around the edges, but still soft and slightly underdone in the center.
  10. Cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and chill the dough for 30 minutes to prevent spreading. Don’t overmix the dough to keep cookies soft. Let cookies cool on the baking sheet for 5 minutes to finish setting. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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