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Soft Baked Pumpkin Snickerdoodle Cookies Easy Fall Dessert

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These soft baked pumpkin snickerdoodle cookies are perfectly tender with a warm cinnamon sugar coating. Made with simple pantry ingredients and no chilling required, they’re an easy fall dessert that stays soft for days.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 and 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and 3/4 cup granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Beat in pumpkin puree, egg, and vanilla extract until fully combined. Mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  5. Add dry ingredients to wet mixture in two additions, 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 1 and 1/2 tablespoons cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon sugar mixture to coat completely.
  8. Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake one sheet at a time for 10-12 minutes, until edges are set and centers look soft and slightly underdone.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture for best texture. Use room temperature ingredients. Don’t overbake; cookies continue to set as they cool. For flatter cookies, chill dough balls 15 minutes before baking. Store in airtight container at room temperature up to 5 days. Freeze baked cookies or unbaked dough balls up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, fall dessert, pumpkin cookies, snickerdoodle recipe, easy cookies, no chill cookies

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