Print

Bakery-Style Soft Pumpkin Snickerdoodle Cookies (Easy Recipe)

pumpkin snickerdoodle cookies - featured image
Print Recipe

These bakery-style soft pumpkin snickerdoodle cookies are perfectly soft, tender, and coated in a thick cinnamon-sugar crust. Made with simple pantry ingredients, they deliver that classic snickerdoodle tang with a moist pumpkin twist.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (patted dry)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the cinnamon-sugar coating:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, mix the cinnamon-sugar coating: combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  3. Pat the pumpkin puree dry: place ½ cup pumpkin puree on a plate lined with a paper towel. Gently press another paper towel on top to absorb excess moisture. Let it sit while you prepare the other ingredients.
  4. In a medium bowl, whisk together the dry ingredients: 2 ¾ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  5. In a large mixing bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar together on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the bowl halfway through.
  6. Beat in 1 large room-temperature egg and 2 teaspoons vanilla extract on medium speed until fully incorporated, about 1 minute. Scrape down the bowl again.
  7. Beat in the patted-dry pumpkin puree on low speed until just combined. The mixture may look slightly curdled—that’s normal.
  8. With the mixer on low speed, add the flour mixture in three additions, mixing just until the flour disappears after each addition. Scrape down the bowl after the last addition. The dough will be soft and slightly sticky.
  9. Cover the bowl with plastic wrap and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  10. Using a 1.5-tablespoon cookie scoop, scoop rounded balls of dough. Drop each ball into the cinnamon-sugar mixture and roll to coat generously. Place on the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look set around the edges but still soft and slightly underdone in the center.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tap the baking sheet gently on the counter right after pulling from the oven for crackled tops.

Notes

Pat the pumpkin puree dry to prevent spreading. Use room temperature ingredients for best results. Chill the dough for at least 30 minutes for thicker cookies. Rotate pans halfway through baking. Let cookies cool on the pan for 5 minutes before transferring.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft pumpkin cookies, bakery-style cookies, fall cookies, snickerdoodle recipe, pumpkin spice cookies, easy cookie recipe

Find it online: https://tablemira.com/bakery-style-soft-pumpkin-snickerdoodle-cookies-easy-recipe/