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Soft Pumpkin Snickerdoodle Cookies: Easy 30-Minute Recipe

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These soft pumpkin snickerdoodle cookies are quick and easy to make, with a pillowy center and a crackly cinnamon-sugar coating. Perfect for fall gatherings, they stay tender for days and are a crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • For the coating: ¼ cup (50g) granulated sugar and 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  2. Cream the butter and sugars together in a large bowl. Beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once.
  3. Add the pumpkin, egg, and vanilla. Beat on low until just combined. The mixture might look a little curdled; that’s normal.
  4. Whisk the dry ingredients in a separate bowl: flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Stop when no streaks of flour remain.
  6. Chill the dough for 15 to 20 minutes.
  7. Make the cinnamon-sugar coating: In a small shallow bowl, stir together the ¼ cup granulated sugar and 2 tablespoons cinnamon.
  8. Scoop and roll: Use a cookie scoop to portion out dough balls (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then drop it into the cinnamon-sugar mixture. Roll to coat generously. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes. The edges should look set and slightly golden, but the centers will still appear soft and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough; stop as soon as the flour disappears. Measure flour correctly by spooning it into the cup and leveling off. Chilling the dough for 15-20 minutes prevents spreading. Rotate baking sheets halfway through if baking multiple trays. For best results, use light-colored metal baking sheets.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, fall cookies, easy cookie recipe, 30-minute cookies

Find it online: https://spoonluma.com/soft-pumpkin-snickerdoodle-cookies-easy-30-minute-recipe/