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Soft Chewy Brown Sugar Pumpkin Snickerdoodle Cookies

soft chewy brown sugar pumpkin snickerdoodle cookies - featured image
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These soft, chewy pumpkin snickerdoodle cookies combine the warmth of fall spices with the rich depth of brown sugar. Coated in cinnamon sugar, they offer a perfect balance of sweet and spiced flavors with a moist, tender center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • ½ cup granulated white sugar
  • 1 large egg, room temperature
  • ½ cup pure pumpkin puree
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.
  4. Add the egg and pumpkin puree to the butter mixture. Beat on low speed until just combined, scraping down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined; do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes to chill.
  7. While the dough chills, mix the ½ cup granulated sugar and 1 ½ teaspoons cinnamon in a shallow bowl.
  8. Scoop dough portions (about 1.5 tablespoons) and roll into balls. Roll each ball in the cinnamon sugar mixture to coat completely.
  9. Place coated dough balls on prepared baking sheets, leaving 2 inches of space between them.
  10. Bake for 10-12 minutes until edges are set and slightly golden, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Do not skip the chilling step as it prevents excessive spreading. Measure flour by spooning it into the cup and leveling off to avoid dry cookies. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, chewy cookies, brown sugar, cinnamon sugar, easy dessert, autumn recipes

Find it online: https://cheerycrisp.com/soft-chewy-brown-sugar-pumpkin-snickerdoodle-cookies-easy-recipe/