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Soft Baked Pumpkin Spice Snickerdoodles

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These Soft Baked Pumpkin Spice Snickerdoodles are the ultimate fall cookie—warm, spiced, tender, and just sweet enough. Made with pumpkin puree and a secret touch of cornstarch, they are bakery-style soft with a cinnamon-sugar crust.

Ingredients

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  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar (for dough)
  • ¼ cup granulated sugar (for rolling)
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon ground cinnamon (for rolling)
  • ¼ teaspoon ground ginger (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and ¾ cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly separated—that’s normal.
  4. In a separate medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, and pumpkin pie spice until no lumps remain.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, stir together the remaining ¼ cup sugar, cinnamon, and ground ginger for the rolling mixture.
  7. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll into a ball between your palms (lightly wet your hands if sticky). Drop the dough ball into the cinnamon-sugar mixture and roll until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed, set around the edges, and slightly soft in the center—not browned on top.
  9. Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Cool completely on the wire rack. The cookies will continue to firm up as they cool.

Notes

Don’t overbake—the centers should look soft and puffy when you pull them out. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. If dough is too sticky, chill for 15-20 minutes. Bake one sheet at a time for even results. Use light-colored baking sheets to prevent over-browning. Cookies taste even better the day after baking.

Nutrition

Keywords: pumpkin snickerdoodles, soft baked cookies, fall cookies, pumpkin spice, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://elaraeats.com/soft-baked-pumpkin-spice-snickerdoodles-easy-fall-recipe/