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
Scale
- 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