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Soft Pumpkin Snickerdoodles Recipe

Soft Pumpkin Snickerdoodles Recipe
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5.2 from 16 reviews

Soft Pumpkin Snickerdoodles are a delightful twist on the classic cookie, blending warm pumpkin flavor with a fragrant cinnamon sugar coating. These tender, chewy cookies bring the cozy essence of fall into every bite, making them perfect for autumn gatherings or comforting treats year-round.

Ingredients

Scale

Main Ingredients

  • 1/2 cup salted butter (slightly softened, see Note 1)
  • 1 1/2 cups sugar
  • 1 egg
  • 1/2 cup pumpkin puree (see Note 2)
  • 3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Cinnamon Sugar Coating

  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a large bowl, cream together the sugar and slightly softened salted butter. Avoid using fully softened butter to prevent the dough from becoming too sticky.
  3. Add Egg and Pumpkin: Add the egg and pumpkin puree to the creamed butter and sugar mixture. Mix until everything is smooth and fully combined.
  4. Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, salt, pumpkin pie spice, cinnamon, allspice, nutmeg, and ginger. Gradually add these dry ingredients to the wet mixture and mix until a dough forms.
  5. Prepare Cinnamon Sugar: In a small bowl, thoroughly mix 2 tablespoons sugar with 2 teaspoons cinnamon to create the cinnamon sugar coating.
  6. Shape Dough Balls: Wet your hands slightly to prevent sticking and roll the dough into 1-inch balls. If the dough is too sticky, refrigerate it for 30 minutes before rolling.
  7. Coat in Cinnamon Sugar: Roll each dough ball directly in the cinnamon sugar mixture until fully coated.
  8. Arrange on Baking Sheet: Place the coated dough balls on a parchment-lined cookie sheet, evenly spaced apart. Lightly press down on each ball to help shape the cookies.
  9. Bake: Bake in the preheated oven for 10-13 minutes, or until the cookies have a matte finish on top.
  10. Cool: Remove cookies from the oven and allow them to cool on the baking sheet. This helps them finish setting and maintain their soft texture.

Notes

  • Butter Softening: Use slightly softened butter—not fully softened—to avoid overly sticky dough.
  • Pumpkin Puree: Ensure your pumpkin puree is pure and unsweetened for the best flavor and texture.
  • Sticky Dough: If the dough is too sticky to work with, refrigerate for 30 minutes to firm up before rolling.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Using Spices: Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves; adjust other spices accordingly for balance.

Nutrition

Keywords: pumpkin snickerdoodles, pumpkin cookies, fall cookies, soft cookies, cinnamon sugar cookies, pumpkin spice cookies

Find it online: https://lucabites.com/soft-pumpkin-snickerdoodles-recipe/