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Soft Baked Maple Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

maple pumpkin snickerdoodle cookies - featured image
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These soft, pillowy cookies combine pumpkin puree and real maple syrup with a classic cinnamon-sugar coating for a tender, autumn-inspired treat that tastes like comfort in every bite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated or pre-ground)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt (kosher or table salt)
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • ⅓ cup pure pumpkin puree (not pumpkin pie filling)
  • ¼ cup pure maple syrup (grade A or B)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of ground nutmeg (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed (about 20 seconds). Set aside.
  3. In a medium bowl, beat softened butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  4. Add pumpkin puree, maple syrup, egg yolk, and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined (mixture may look slightly curdled).
  5. Add dry ingredients to wet ingredients in two additions, mixing on low speed after each until just combined. Fold in any remaining flour with a rubber spatula. Dough will be soft, slightly sticky, and tacky.
  6. In a small shallow bowl, whisk together ⅓ cup granulated sugar, 1½ teaspoons cinnamon, and a pinch of nutmeg (if using) for the coating.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into balls. Roll each ball between palms until smooth (lightly dampen hands if sticky). Drop into cinnamon-sugar mixture and roll to coat completely. Place on prepared baking sheets 2 inches apart (8-9 cookies per sheet).
  8. Bake one sheet at a time on center rack for 10-12 minutes, until edges are set and tops are puffed and crackled (centers will look soft).
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overbake; cookies should look slightly underdone in the center when removed. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best texture. If dough is too sticky, chill for 15-20 minutes. Rotate baking sheet halfway through for even baking. Store in airtight container at room temperature for up to 4 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, maple, fall baking, soft baked cookies, pumpkin snickerdoodle, maple pumpkin cookies

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