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Easy Kid-Approved Pumpkin Snickerdoodle Cookies Recipe

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Soft, pillowy pumpkin snickerdoodle cookies with a perfectly crackled cinnamon-sugar crust. Made with simple, budget-friendly ingredients, these kid-approved treats are quick to prepare and perfect for fall baking.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 1 teaspoon (2g) ground cinnamon (for dough)
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • For the coating: ¼ cup (50g) granulated sugar mixed with 2 tablespoons (12g) ground cinnamon

Instructions

  1. Preheat the 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 1 cup (200g) of granulated sugar together using an electric mixer on medium speed for about 2 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl once during mixing.
  3. Add the pumpkin puree, room-temperature egg, and vanilla extract to the butter mixture. Beat on low speed until just combined. The batter may look slightly curdled.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears. The dough will be soft and slightly sticky.
  6. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
  7. In a small shallow bowl, mix together the ¼ cup (50g) of granulated sugar and 2 tablespoons (12g) of ground cinnamon for the coating.
  8. Using a cookie scoop or tablespoon, scoop out rounded balls of dough, about 1.5 tablespoons (22ml) each. Roll each ball between your palms to form a smooth sphere, then roll in the cinnamon-sugar mixture until completely coated.
  9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  10. Bake for 10 to 12 minutes. The edges should look set and lightly golden, but the centers will still look slightly soft and puffy. Do not overbake.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For extra-puffy cookies, use a slightly larger scoop and chill the dough for 30 minutes instead of 20. If pumpkin puree looks watery, blot with a paper towel before adding. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 3-4 minutes for fresh-from-the-oven taste.

Nutrition

Keywords: pumpkin snickerdoodle cookies, easy pumpkin cookies, kid-approved cookies, fall baking, soft pumpkin cookies, cinnamon sugar cookies

Find it online: https://goldensimmer.com/easy-kid-approved-pumpkin-snickerdoodle-cookies-recipe/