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Perfect Brown Sugar Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
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These soft, cake-like snickerdoodle cookies are infused with pumpkin and brown sugar, then rolled in a cinnamon-sugar coating. They are a crowd-pleasing fall dessert that comes together quickly without chilling.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups packed light brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar (optional)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down sides halfway through.
  3. Add pumpkin puree, eggs, and vanilla extract. Beat on low speed until just combined (mixture may look slightly curdled).
  4. In a separate medium bowl, whisk together flour, cream of tartar (if using), baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add dry ingredients to wet ingredients in three additions, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together ¼ cup granulated sugar and 2 tablespoons cinnamon for coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, scoop dough balls. Roll each ball in the cinnamon-sugar mixture to coat. Place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and set around edges with soft centers.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot pumpkin puree with a paper towel to remove excess moisture for thicker cookies. Measure flour by spooning and leveling. Underbake slightly for soft centers. 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, brown sugar cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, soft pumpkin cookies

Find it online: https://perkypan.com/perfect-brown-sugar-pumpkin-snickerdoodle-cookies/