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Healthy Soft-Baked Pumpkin Snickerdoodle Cookies Kids Love

healthy soft-baked pumpkin snickerdoodle cookies - featured image
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These soft-baked pumpkin snickerdoodle cookies are a kid-approved, budget-friendly treat that combines the classic cinnamon-sugar coating with a tender, pumpkin-infused center. Perfect for fall or any time of year, they come together in about 30 minutes and stay soft for days.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon (for dough)
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin purée
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons 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 bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  3. In a medium bowl, beat softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in pumpkin purée, egg, and vanilla extract until just combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix ¼ cup granulated sugar with 2 tablespoons cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still be soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, allowing baking sheets to cool between batches.

Notes

For thicker cookies, chill dough balls for 20-30 minutes before baking. Use fresh spices for best flavor. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft-baked cookies, kid-friendly, fall cookies, easy pumpkin cookies

Find it online: https://cookluma.com/healthy-soft-baked-pumpkin-snickerdoodle-cookies-kids-love/