Description
These soft baked pumpkin snickerdoodle cookies are pillowy, spiced, and coated in cinnamon sugar. They’re the perfect fall treat that stays soft for days and are always a crowd-pleaser.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup granulated sugar (for coating)
- 1½ tablespoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, beat softened butter and ¾ cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
- Add pumpkin puree, egg, and vanilla. Beat on low until just combined (mixture may look slightly curdled).
- Gradually add dry ingredients in two additions, mixing on low after each until just incorporated. Do not overmix.
- Cover dough and chill for at least 30 minutes (up to 24 hours).
- In a small bowl, whisk together ¼ cup granulated sugar and 1½ tablespoons cinnamon for coating.
- Scoop chilled dough into 1.5-tablespoon balls. Roll each ball smooth, then coat generously in cinnamon-sugar mixture.
- Place on prepared baking sheets, spacing 2 inches apart.
- Bake one sheet at a time on center rack for 10-12 minutes. Cookies should look puffy with slightly cracked tops and soft centers.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for at least 30 minutes to prevent spreading. Pat pumpkin puree dry if watery. Use a cookie scoop for even sizes. Rotate pan halfway through baking. Cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10
- Sodium: 75
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 17
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert