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Soft Baked Pumpkin Snickerdoodle Cookies

Soft Baked Pumpkin Snickerdoodle Cookies - featured image
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Soft Baked Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of a snickerdoodle with the moist, cake-like texture of a pumpkin cookie. They stay soft for days and fill your kitchen with a warm, spiced aroma.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups (315g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Blot the pumpkin purée: Spread the pumpkin purée onto a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit while prepping other ingredients.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and ½ cup brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  4. Add the egg, vanilla extract, and blotted pumpkin purée. Beat on low speed until just combined. The mixture may look slightly curdled.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed. When about 80% of the flour is incorporated, switch to a rubber spatula and fold in the rest by hand. The dough will be soft and slightly sticky.
  7. Using a cookie scoop or spoon, portion out 1.5-tablespoon rounds of dough. Roll each into a ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll to coat evenly. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should look puffed, set around the edges, and slightly soft in the center. The tops may look slightly cracked.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin purée is essential to prevent flat, soggy cookies. Measure flour by spooning and leveling. Use room temperature ingredients for best results. For thicker cookies, chill the dough for 20-30 minutes. Bake one sheet at a time for even baking. Cookies can be stored in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Baked cookies freeze for up to 3 months; unbaked dough balls can also be frozen.

Nutrition

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

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