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Soft Baked Pumpkin Snickerdoodle Cookies – Easy Cinnamon Sugar Recipe

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These soft baked pumpkin snickerdoodle cookies with cinnamon sugar have a perfectly tender texture that lasts for days. The classic snickerdoodle tang from cream of tartar pairs beautifully with warm pumpkin pie spices and a crackly cinnamon sugar coating.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar (for dough)
  • ¼ cup granulated sugar (for coating)
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 ½ teaspoons cinnamon (1 teaspoon in dough, ½ teaspoon for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, ¾ cup granulated sugar, and ½ cup packed brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice.
  3. Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture may look slightly curdled; that is normal.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and 1 teaspoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are okay.
  6. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
  7. In a small shallow bowl, whisk together the remaining ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, scoop portions of the chilled dough. Roll each portion into a smooth ball between your palms.
  9. Roll each dough ball generously in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes. The cookies should look puffed and set around the edges but still slightly soft in the center.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best emulsification. Rotate baking sheets halfway through for even browning. Do not overbake; cookies will continue to set as they cool.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, cinnamon sugar, fall baking, pumpkin cookies, snickerdoodle recipe

Find it online: https://cookluma.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-cinnamon-sugar-recipe/