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Soft Baked Brown Sugar Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These incredibly soft, pillowy cookies combine the warm spiced flavor of pumpkin with the classic cinnamon-sugar coating of snickerdoodles. Made with dark brown sugar for extra moisture and depth, they’re a perfect fall treat that stays soft for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1/3 cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look slightly curdled; mix until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix together the granulated sugar and cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll each portion into a smooth ball between your palms.
  8. Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. The cookies will continue to bake from residual heat after removal from oven; they are done when edges are set and tops look slightly cracked. For extra softness, store with a slice of bread in an airtight container. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, brown sugar cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://novanosh.com/soft-baked-brown-sugar-pumpkin-snickerdoodle-cookies/