Irresistible Soft Pumpkin Snickerdoodles with Cinnamon Sugar

There’s something magical about the smell of freshly baked Soft Pumpkin Snickerdoodles with Cinnamon Sugar wafting through your home. Picture this: golden, pillowy cookies that practically melt in your mouth, each bite bursting with warm spices and a hint of pumpkin sweetness. chewy pumpkin blondies cozy pumpkin custard recipe These delightful treats are so irresistible that even your neighbor’s cat might drop its disdain for humans to come begging at your door. no bake pumpkin cake balls. For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.

Speaking of warm memories, I’ll never forget the first time I made these cookies for a family gathering. The moment they emerged from the oven, my little niece declared them “the best cookies ever!” That’s high praise coming from a five-year-old whose taste buds are still developing. Perfect for cozy fall afternoons or festive gatherings, these cookies promise to elevate any occasion with their comforting flavors.

I once made these cookies for a potluck, and let’s just say I barely got one myself because they disappeared faster than a magician at a kid’s birthday party.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for the cookie structure; ensure it’s fresh for the best results.
• Pumpkin Puree: Use canned or homemade; just make sure it’s pure pumpkin without additives.
• Brown Sugar: This adds moisture and deep flavor; dark brown sugar elevates the taste even more.
• Cinnamon: Freshly ground cinnamon gives an aromatic kick that perfectly complements the pumpkin.
• Butter: Use unsalted butter for better control over the saltiness; it adds richness to the dough.
• Eggs: They bind everything together; use large eggs for consistent results.
• Baking Soda: This is your leavening agent; check expiration dates for optimal rise.
• Vanilla Extract: A splash adds depth; pure vanilla extract is always worth it.
• Sugar (for rolling): Granulated sugar mixed with cinnamon creates that signature snickerdoodle crunch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures easy removal later on.

Mixing the Dough: In a large mixing bowl, cream together softened butter and sugars until light and fluffy—about 3 minutes should do it. The goal here is to incorporate air into the mixture, resulting in lighter cookies.

Add in the Wet Ingredients: Beat in eggs one at a time followed by pumpkin puree and vanilla extract. Once combined, you should have a smooth batter with rich colors that remind you of autumn leaves.

Combining Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt. Gradually add this mixture to your wet ingredients while mixing until just combined—don’t overdo it; we want soft cookies!

Rolling in Cinnamon Sugar: In a small bowl, mix granulated sugar and more cinnamon (because there’s no such thing as too much). Roll tablespoon-sized balls of dough into this mixture until fully coated—this step is where they get that classic snickerdoodle crunch.

Baking Time!: Place dough balls on your prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft. Trust me; letting them cool slightly will pay off big time when you take that first bite.

Enjoy these Soft Pumpkin Snickerdoodles with Cinnamon Sugar fresh out of the oven or store them in an airtight container to savor later—they also make excellent gifts if you can resist eating them all yourself! pumpkin pie cheesecake truffles. For more inspiration, check out this Irresistible Snickerdoodle Truffles recipe.

Perfecting the Cooking Process

Preheat your oven to 350°F while mixing the dough. Bake the cookies for about 10-12 minutes for soft results, ensuring they stay puffed and chewy.

Add Your Touch

Consider adding chocolate chips or pecans for extra texture. You can also swap pumpkin puree for applesauce if you’re looking for a fruity twist.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to one week. For reheating, place them in the microwave for about 10 seconds to regain their softness.

I once made these Soft Pumpkin Snickerdoodles for a family gathering, and they vanished faster than my cat when she hears the treat bag rustle. Everyone was asking for the recipe, and I felt like a baking superstar!

FAQ

What makes these cookies so soft?

The combination of pumpkin puree and proper baking time ensures a soft texture.

Can I freeze these Soft Pumpkin Snickerdoodles?

Yes, they freeze well; just store them in an airtight container.

What spices can I add to enhance flavor?

Try adding nutmeg or ginger along with the cinnamon for extra warmth.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Soft Pumpkin Snickerdoodles

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• Author: platesdaily
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Soft Pumpkin Snickerdoodles are a delightful twist on the classic cookie, combining the cozy flavors of pumpkin and warm spices with a sugary cinnamon coating. These golden, pillowy treats are perfect for fall gatherings or festive occasions, delivering a soft, melt-in-your-mouth experience that’ll leave everyone asking for seconds. Easy to make and irresistibly delicious, they are sure to become a family favorite!

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Ingredients

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• 2 ¾ cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup brown sugar (packed)
• 1 tsp ground cinnamon (plus extra for rolling)
• ½ cup unsalted butter (softened)
• 2 large eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• ¼ cup granulated sugar (for rolling)

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy (about 3 minutes).
3. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract until smooth.
4. In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt. Gradually mix into the wet ingredients until just combined.
5. In a small bowl, combine granulated sugar and extra cinnamon. Roll tablespoon-sized balls of dough in the mixture until fully coated.
6. Place dough balls on prepared baking sheets about 2 inches apart and bake for 10-12 minutes until edges are set but centers remain soft. Allow to cool slightly before enjoying.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 8g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 20mg