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Soft Pumpkin Snickerdoodle Cookies

Soft Pumpkin Snickerdoodle Cookies - featured image
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A hybrid cookie that combines the tangy, chewy texture of a traditional snickerdoodle with the warm, earthy moisture of pumpkin puree. These cookies are soft, aromatic, and perfect for the holiday season.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Extra granulated sugar for rolling
  • Extra ground cinnamon for rolling

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale.
  3. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  4. In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.
  5. Add the pumpkin mixture to the butter mixture and beat on low speed until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. It should be soft and slightly sticky.
  7. In a small bowl, mix extra granulated sugar and cinnamon for coating.
  8. Roll dough into 1.5 tablespoon balls, then roll each ball in the sugar-cinnamon mixture to coat completely.
  9. Place cookies on prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Do not overmix the dough once flour is added to prevent tough cookies. Underbake slightly for a soft, chewy texture. Store in an airtight container with a slice of bread to maintain softness. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use dairy-free butter sticks.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, holiday baking, soft cookies, fall recipes, pumpkin spice, cream of tartar

Find it online: https://evabakery.com/soft-pumpkin-snickerdoodle-cookies-easy-holiday-treat/