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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, followed by pumpkin puree and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt. Gradually mix into the wet ingredients until just combined.
- In a small bowl, combine granulated sugar and extra cinnamon. Roll tablespoon-sized balls of dough in the mixture until fully coated.
- 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