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Soft Baked Maple Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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Soft, pillowy snickerdoodle cookies with warm pumpkin and maple flavors, coated in cinnamon sugar. An easy, no-chill fall recipe that’s perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the maple syrup, pumpkin puree, egg, and vanilla extract. Beat on low speed until just combined. The mixture will look lumpy and separated at first; scrape the bowl again to ensure everything is mixed in.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed after each addition until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Scoop the dough into 1.5-tablespoon-sized balls. If needed, lightly wet your hands to prevent sticking.
  8. Roll each dough ball generously in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy. For softer cookies, bake for 10 minutes; for firmer cookies, bake for 12 minutes.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. If pumpkin puree is watery, pat it dry with a paper towel. Chilling the dough for 30 minutes will yield thicker, puffier cookies. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: snickerdoodle, pumpkin, maple, fall cookies, soft baked, easy recipe

Find it online: https://hungermind.com/soft-baked-maple-pumpkin-snickerdoodle-cookies-easy-fall-recipe/