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Soft Baked Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

soft baked pumpkin snickerdoodle cookies - featured image
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Thick, pillowy pumpkin snickerdoodle cookies coated in cinnamon sugar. The secret to perfect texture is patting the pumpkin puree dry to remove excess moisture.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Pat the pumpkin puree dry: Place 1/2 cup pumpkin puree on a plate lined with paper towels. Spread slightly, cover with another paper towel, and press gently. Let sit 2-3 minutes to absorb excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Add egg and vanilla extract; beat until combined. Add patted-dry pumpkin puree and mix on low until just incorporated.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Dough will be soft and slightly sticky.
  7. In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  8. Using a cookie scoop or spoons, portion 1.5 tablespoons of dough. Roll into a ball, then coat in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Rotate pans halfway through.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Patting the pumpkin puree dry is crucial to prevent spreading. For extra thick cookies, chill shaped dough balls in the fridge for 15 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft.

Nutrition

Keywords: pumpkin snickerdoodle, soft baked cookies, fall cookies, cinnamon sugar cookies, pumpkin cookies

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