Print

Soft Maple Cinnamon Pumpkin Snickerdoodle Cookies

pumpkin snickerdoodle cookies - featured image
Print Recipe

These soft, pillowy snickerdoodle cookies are infused with pumpkin puree and maple syrup, then coated in a crackly maple-cinnamon sugar. They are the perfect easy fall treat that stays moist for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup pumpkin puree (not pumpkin pie filling), patted dry
  • 2 tablespoons pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the Maple Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 2 tablespoons maple sugar (or extra granulated sugar)
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small, shallow bowl, whisk together the 1/4 cup granulated sugar, 2 tablespoons maple sugar (or extra granulated sugar), and 1 1/2 teaspoons ground cinnamon. Set aside.
  3. In a large mixing bowl, beat the softened unsalted butter, 1/2 cup granulated sugar, and 1/3 cup packed light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  4. Beat in the pumpkin puree, pure maple syrup, room temperature egg, and vanilla extract until well combined. The mixture may look slightly curdled.
  5. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Using a cookie scoop (1.5 tablespoon size), portion out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms. Lightly wet your hands if the dough is too sticky.
  8. Roll each dough ball in the maple cinnamon sugar mixture until completely coated. Place the coated 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 are crackled and slightly puffed. The centers will look soft and slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Pat the pumpkin puree dry with paper towels to remove excess moisture for best texture. Do not overbake; cookies will continue to set on the hot baking sheet. For extra sparkle, double coat the dough balls in the cinnamon sugar mixture. Store in an airtight container at room temperature for up to 4 days with a slice of bread to keep them soft.

Nutrition

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

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