Perfect Pumpkin Snickerdoodle Cookies
These soft pumpkin snickerdoodles are the perfect blend of fall flavors and classic comfort. They're unbelievably soft, melt-in-your-mouth, and pumpkin-spiced to perfection with a delightful cinnamon-sugar coating. This recipe is surprisingly easy to make, even for novice bakers.
Equipment
- Mixing Bowls
- Electric Mixer (stand or hand mixer)
- Measuring cups and spoons
- Cookie sheets
- Parchment paper or silicone baking mats
- Cookie scoop
- Whisk
- Spatula
- Wire rack
Ingredients
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling!
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons of ground cinnamon. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together on medium speed until pale and creamy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate Pumpkin Puree: Add the pumpkin puree and mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking. You can chill it for up to 2 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Roll: Use a cookie scoop or spoon to scoop out rounded tablespoons of dough. Gently roll each ball of dough in the cinnamon-sugar mixture, coating it completely.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Don't overbake the cookies!
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve and enjoy these delicious Soft Pumpkin Snickerdoodles!
Notes
For best results, use room temperature butter and eggs. Spoon flour into measuring cup and level for accurate measurement. Chilling the dough is crucial to prevent excessive spreading. Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For a richer flavor, brown the butter before creaming with sugar.