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Soft Chewy Brown Sugar Pumpkin Snickerdoodle Cookies

Soft Chewy Brown Sugar Pumpkin Snickerdoodle Cookies - featured image
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These cookies combine the tangy richness of cream cheese with moist pumpkin puree and a classic cinnamon sugar coating, resulting in a soft, chewy treat that tastes like autumn.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 oz full-fat cream cheese, softened
  • ½ cup 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 3 to 3½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon cinnamon, plus extra for rolling
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup sugar mixed with 2 tablespoons cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with silicone mats or parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
  4. Add the softened cream cheese and pumpkin puree to the butter mixture. Beat on low speed just until combined.
  5. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. If the dough is too sticky, add more flour one tablespoon at a time.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
  8. While the dough chills, mix the sugar and cinnamon in a small shallow bowl for rolling.
  9. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  10. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure butter and cream cheese are at room temperature for proper creaming. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chilling the dough is essential to prevent spreading and maintain texture. If the puree is watery, strain it in cheesecloth for 15 minutes. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown sugar, cream cheese, fall baking, soft cookies, cinnamon sugar, gluten-free option

Find it online: https://bakebeam.com/soft-chewy-brown-sugar-pumpkin-snickerdoodle-cookies/