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Soft & Chewy Pumpkin Snickerdoodle Cookies: Best Easy Recipe

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These soft and chewy pumpkin snickerdoodle cookies have the warm, spiced flavor of pumpkin pie, the signature cinnamon-sugar crackle of a snickerdoodle, and a texture that stays soft and chewy for days. No cakey centers, no flat discs, just a really good cookie that tastes like fall.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ⅓ cup pure pumpkin puree (blotted)
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the coating: ¼ cup granulated sugar mixed with 1 ½ teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Measure ⅓ cup of pumpkin puree and spread it on a plate lined with a paper towel. Place another paper towel on top and press gently. Let it sit for a few minutes while you prepare the other ingredients.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl with a spatula.
  4. Add the wet ingredients: Beat in the egg yolk and vanilla extract until combined. Add the blotted pumpkin puree and mix on low speed until just incorporated.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, cream of tartar, salt, pumpkin pie spice, and 1 teaspoon of cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop when the flour is just incorporated. Do not overmix.
  7. Prepare the cinnamon-sugar coating: In a small bowl, mix ¼ cup of granulated sugar with 1 ½ teaspoons of ground cinnamon.
  8. Shape the cookies: Using a 1.5-tablespoon cookie scoop, scoop the dough and roll it into a ball between your palms. Drop the ball into the cinnamon-sugar mixture and roll to coat thoroughly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time in the preheated oven for 10 to 12 minutes. The cookies should look puffed and set around the edges but still soft in the center.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is essential to prevent flat cookies. Do not overmix the dough. For extra chewiness, underbake by one minute. Cookies stay soft for up to 4 days in an airtight container at room temperature. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft and chewy pumpkin cookies, pumpkin spice cookies, easy pumpkin cookie recipe, fall cookies, snickerdoodle recipe

Find it online: https://jollyfork.com/soft-and-chewy-pumpkin-snickerdoodle-cookies-best-easy-recipe/