The moment you take a bite of soft pumpkin snickerdoodles with cinnamon sugar, your taste buds will dance like they just won the lottery. Imagine sinking your teeth into a warm, fluffy cookie that tastes like autumn wrapped in a cozy blanket, bursting with the sweet aroma of cinnamon and nutmeg. creamy pumpkin custard recipe Each bite is like a warm hug from grandma, bringing back memories of chilly evenings spent by the fireplace, where cookies were not just treats but a tradition. For more inspiration, check out this more delicious recipes recipe.
These delightful cookies are perfect for any occasion—be it Halloween gatherings, Thanksgiving festivities, or simply indulging in a sweet treat on a rainy day. The anticipation builds as you mix the dough, and when those cookies emerge from the oven, golden brown and dusted in cinnamon sugar, it’s hard to resist sneaking one (or three).
Why You'll Love This Recipe
- These soft pumpkin snickerdoodles are incredibly easy to whip up, making them perfect for busy bakers
- The flavors are a delightful blend of pumpkin and spices that scream comfort food
- Their inviting color and texture make them visually appealing on any dessert platter
- These cookies are versatile enough to be enjoyed with coffee in the morning or as an evening snack
I still remember the first time I made these cookies; my friends devoured them faster than I could take them out of the oven!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Use canned pumpkin puree for convenience or roast your own pumpkins for a fresher flavor.
- All-Purpose Flour: This is your base ingredient; make sure it’s fresh for optimal results.
- Baking Soda: Essential for giving your cookies that delightful rise and soft texture.
- Cinnamon: The star of this recipe; use fresh ground cinnamon for maximum flavor impact.
- Brown Sugar: Adds moisture and a rich sweetness that perfectly complements the pumpkin.
- Granulated Sugar: To roll your cookies in before baking for that signature snickerdoodle crunch.
- Butter: Always use unsalted butter so you can control the saltiness in your dough.
- Eggs: One large egg brings everything together into a beautiful dough.
- Vanilla Extract: A splash enhances all other flavors and adds depth to your cookies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) while lining two baking sheets with parchment paper. This ensures even baking and easy cleanup.
Create Your Cookie Dough Base: In a mixing bowl, cream together softened butter and both sugars until light and fluffy. This usually takes about 3 minutes using an electric mixer.
Add Pumpkin Goodness: Mix in pumpkin puree and vanilla extract until well combined. The mixture should look smooth and creamy—like a luxurious spa treatment for your taste buds.
Incorporate Dry Ingredients**: Gradually add flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined; don’t overmix or you’ll lose that soft texture we love.
Cinnamon Sugar Coating**: In a small bowl, combine granulated sugar with more cinnamon. This coating gives each cookie that classic snickerdoodle crunch we crave.
Scoop and Roll**: Using a cookie scoop or tablespoon, portion out dough balls. Roll each ball in the cinnamon-sugar mixture before placing them onto prepared baking sheets.
Bake to Perfection**: Bake in preheated oven for 10-12 minutes or until edges are set but centers remain soft. You want that slight underbaked look for ultimate softness!
Now you’re ready to indulge! Let them cool slightly before transferring to wire racks—if you can resist snagging one hot from the tray!
These soft pumpkin snickerdoodles with cinnamon sugar aren’t just cookies; they’re an experience wrapped in nostalgia and warmth that will have everyone begging for seconds. no bake pumpkin cake balls chewy pumpkin blondies with spices Enjoy every delightful bite! pumpkin pie cheesecake truffles.
You Must Know
- Soft Pumpkin Snickerdoodles with Cinnamon Sugar are a delightful fall treat
- The warm spices and pumpkin flavor create an irresistible aroma that fills your kitchen, making it feel cozy and inviting
- These cookies are perfect for any gathering or quiet evenings at home
Perfecting the Cooking Process
Start by mixing the dry ingredients first, then add the wet ingredients to avoid lumps. This ensures a smooth dough that bakes evenly. Don’t forget to chill the dough for at least 30 minutes to achieve that soft, chewy texture we all crave.
Add Your Touch
Feel free to swap out some of the all-purpose flour for whole wheat flour for added nuttiness. You can also experiment by adding chocolate chips or pecans for extra flavor and texture. Get creative; after all, baking is about having fun!
Storing & Reheating
Store your Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to a week. To reheat, pop them in the microwave for about 10 seconds for that fresh-out-of-the-oven warmth.
Chef's Helpful Tips
- When measuring flour, spoon it into your measuring cup and level it off
- This avoids dense cookies!
- Allow the dough to chill properly before baking for optimal texture
- Always check your cookies a minute early to prevent overbaking
Cooking these Soft Pumpkin Snickerdoodles reminds me of family gatherings where laughter filled the air and everyone enjoyed my baking adventures. Those moments make every sprinkle of cinnamon worth it.
FAQ
Can I use canned pumpkin for Soft Pumpkin Snickerdoodles?
Yes, canned pumpkin puree works great and saves time in preparation.
What’s the best way to know when they’re done baking?
Look for lightly golden edges; they’ll continue to firm up as they cool.
Can I freeze these cookies?
Absolutely! Freeze them in an airtight container for up to three months.
Soft Pumpkin Snickerdoodles with Cinnamon Sugar
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Indulge in the cozy flavors of fall with these Soft Pumpkin Snickerdoodles, a delightful blend of pumpkin puree and warm spices. Each bite offers a soft texture and a sweet cinnamon-sugar coating that wraps you in comfort. Perfect for any occasion—from Halloween to Thanksgiving or simply as a sweet treat on a rainy day—these cookies will evoke nostalgia and warmth, making them an irresistible addition to your dessert platter.
Ingredients
- 1 cup pumpkin puree (canned)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Mix in pumpkin puree and vanilla extract until smooth.
- Gradually add flour, baking soda, cinnamon, and salt; mix until just combined.
- In a small bowl, combine additional granulated sugar and cinnamon for coating.
- Scoop dough into balls, roll in cinnamon-sugar mixture, and place on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers remain soft. Let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg