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Soft Baked Pumpkin Snickerdoodle Cookies

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Soft, pillowy pumpkin snickerdoodle cookies with a classic tang from cream of tartar and a cinnamon sugar coating. An easy fall recipe that converts pumpkin skeptics with its tender texture and warm spice flavor.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 teaspoons 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 large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg yolk, and vanilla extract until just combined. Do not overmix.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 1/4 cup granulated sugar and 2 teaspoons cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball between palms until smooth (about 1.5 inches in diameter), then roll generously in cinnamon sugar mixture.
  8. Place coated dough balls on prepared baking sheets, spacing about 2 inches apart. Fit 9 per standard sheet.
  9. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and tops are crackled but centers still look slightly soft and puffy.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Cream of tartar is essential for the signature tang and soft texture. For softer cookies, bake at 10 minutes; for firmer, go to 11-12 minutes. If dough is too sticky, chill for 15 minutes. Store in an airtight container at room temperature for up to 5 days with a slice of bread to maintain moisture. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked pumpkin cookies, fall cookie recipe, easy pumpkin dessert, snickerdoodle recipe, pumpkin spice cookies

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