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Soft Pumpkin Spice Snickerdoodle Cookies

pumpkin spice snickerdoodle cookies - featured image
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These soft pumpkin spice snickerdoodle cookies combine the classic tangy cinnamon-sugar coating with warm pumpkin spice flavors. They are pillowy, chewy, and perfect for cozy fall baking.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (for dough)
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons ground cinnamon (for coating)
  • 2 tablespoons granulated sugar (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together 2 tablespoons granulated sugar and 2 tablespoons ground cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2 minutes.
  4. Mix in pumpkin puree, egg, and vanilla extract until well combined and smooth.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, 1 teaspoon cinnamon, and nutmeg.
  6. Fold dry ingredients into wet ingredients in two additions, mixing just until combined. Dough will be soft and slightly sticky.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. If too sticky, chill for 10 minutes.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10 to 12 minutes, until edges are set and centers look slightly underdone. For softer cookies, bake 10 minutes.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill dough balls for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft snickerdoodle, fall cookies, pumpkin spice cookies, easy cookie recipe

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