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Soft Baked Pumpkin Snickerdoodle Cookies

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These soft baked iced pumpkin snickerdoodle cookies have that elusive quality you only get when a recipe has been tested into submission. They’re thick without being dense, tender without being fragile, and that simple vanilla icing on top seeps into the cracks just enough to make every bite feel like the best one.

Ingredients

Scale
  • For the Cookies:
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • For the Vanilla Icing:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Set aside.
  3. In a large bowl, beat 1/2 cup (113g) unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl halfway through.
  4. Beat in 1/2 cup (120g) pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Mix until just combined.
  5. Gradually add the flour 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 at least 30 minutes.
  7. In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 teaspoons ground cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop, portion out the chilled dough. Roll each portion into a smooth ball.
  9. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets. Do not press them down.
  10. Bake for 10-12 minutes, or until the edges look set and the tops are slightly cracked. The centers will look soft and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  12. In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. The consistency should be thick but drizzle-able.
  13. Once the cookies are completely cool, drizzle the icing over the tops. Let the icing set for about 15 minutes before serving.

Notes

Don’t skip the chill time—it prevents excessive spreading. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. Parchment paper is recommended for even browning. Test one cookie first if unsure about oven temperature. Cookies taste even better on day two as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft baked cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, iced cookies, pumpkin dessert

Find it online: https://lyrafeast.com/soft-baked-pumpkin-snickerdoodle-cookies-the-best-fall-recipe/