The Ultimate Soft Pumpkin Snickerdoodles

We always see pumpkin cookies in the Fall, but we rarely see a snickerdoodle version that keeps them soft and fluffy.
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This recipe was developed for those who don’t like chocolate chips in their pumpkin cookies but still want the soft, fluffy, dreamy texture of a cake-like pumpkin cookie. We added complexity to the flavor by including a pumpkin spice blend in the sugar coating. The result is a delectable, comforting cookie. These are the perfect cookies to serve with a warm cup of cider or hot cocoa.

Pumpkin Snickerdoodles

For the cookie dough:

1 cup unsalted butter, softened (227g)

1 ½ cup dark brown sugar (300g)

1 cup pumpkin puree (225g)

1 Tbsp. vanilla extract

3 ½ cups Panhandle Milling organic all-purpose flour (420g)

1 Tbsp. pumpkin pie spice (8g)

1 ½ tsp. baking powder (9g)

1 tsp. salt (6g)

For the spiced sugar:

½ cup granulated sugar (100g)

1 Tbsp. Pumpkin pie spice (8g)

Directions:

For the cookie dough:

  • Cream the butter and brown sugar in a medium bowl until light and fluffy. Add the pumpkin puree and vanilla and mix until well combined.
  • Whisk together the flour, pumpkin pie spice, salt, and baking powder in a separate medium bowl.
  • Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are just mixed.
  • Preheat the oven to 350°F—line two cookie sheets with parchment paper.

For the spiced sugar:

  • Stir together the granulated sugar and pumpkin pie spice in a small bowl.

Baking:

  • Scoop the dough into balls, about 2 Tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2 inches apart on the prepared baking sheets. Gently press down the cookies to 1/2 inch thickness using the bottom of a glass cup.
  • Bake until the cookies are puffed, set around the edges, and begin to crack on top, for 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.