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Kid-Approved Soft Pumpkin Snickerdoodle Cookies Easy Recipe

pumpkin snickerdoodle cookies - featured image
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These soft, pillowy pumpkin snickerdoodle cookies are packed with warm fall flavor and have a tender texture that stays soft for days. Perfect for after-school baking or holiday gatherings, they’re a crowd-pleaser that will make your kitchen smell like autumn.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar (plus ¼ cup for rolling)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (plus 2 tablespoons for rolling)
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon nutmeg, freshly grated if possible

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled; this is normal.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, pumpkin pie spice, and nutmeg.
  5. Gradually add dry mixture to wet mixture, mixing on low speed until just combined. Do not overmix. Dough will be very soft.
  6. Cover bowl and refrigerate for 20-30 minutes (optional but recommended for easier handling).
  7. In a small bowl, mix remaining ¼ cup sugar with 2 tablespoons cinnamon for coating.
  8. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat.
  9. Place coated dough balls 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still look soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Repeat with remaining dough, allowing baking sheets to cool between batches.

Notes

For best results, use room-temperature ingredients. Chill dough for thicker, softer cookies. Do not overmix. Pull cookies when edges are set but centers still look underdone. Store in an airtight container with a slice of bread to keep soft. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, soft pumpkin cookies, fall cookies, easy pumpkin recipe, kid-friendly cookies

Find it online: https://ariaappetite.com/kid-approved-soft-pumpkin-snickerdoodle-cookies-easy-recipe/