Print

Soft Baked Pumpkin Snickerdoodle Cookies

soft baked pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft baked pumpkin snickerdoodle cookies are the kind of cookie you make when you want fall on a plate without the fuss of rolling, chilling, or complicated steps. They come together in one bowl, bake in under 12 minutes, and stay soft longer than they have any right to.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 2 oz (about ¼ of a standard block) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon (for the dough)
  • For the cinnamon-sugar coating:
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy — about 2 minutes. Scrape the sides of the bowl halfway through.
  3. Add the granulated sugar and brown sugar. Beat for another 2 minutes until the mixture looks light and slightly increased in volume.
  4. Add the pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined. The batter may look a little curdled — that’s normal.
  5. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Add the dry ingredients to the wet mixture in two batches. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. In a small shallow bowl, whisk together the ¼ cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg (if using) for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball between your palms. Drop the ball into the cinnamon-sugar mixture and roll to coat generously.
  9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. At 10 minutes, the edges should be set and the centers should look slightly underdone and puffy.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overbake — cookies should look slightly underdone when removed from oven. Use room temperature ingredients for best results. If dough is too sticky, chill for 15 minutes. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked cookies, fall cookies, pumpkin cookies, snickerdoodle, easy cookie recipe, one bowl cookies

Find it online: https://rowanrecipes.com/soft-baked-pumpkin-snickerdoodle-cookies-easy-fall-recipe/