Print

Cozy Pumpkin Snickerdoodle Cookies: Best Fall Baking Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

These cozy pumpkin snickerdoodle cookies are the perfect fall baking recipe, featuring a crackly cinnamon-sugar crust and a soft, pillowy center. They come together in under 30 minutes with simple ingredients and are sure to convert even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar (light or dark)
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (218g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not over-mix. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together the 1/4 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Drop each portion into the cinnamon-sugar mixture and roll to coat fully. Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffed.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use a light-colored baking sheet. If dough is too sticky, refrigerate for 15-20 minutes before shaping. Do not over-bake; cookies will continue to set as they cool. For a thicker sugar crust, make 1.5 times the cinnamon-sugar coating. Cookies stay soft for up to 5 days in an airtight container at room temperature.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall baking, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://gleamgulp.com/cozy-pumpkin-snickerdoodle-cookies-best-fall-baking-recipe/