Soft Pumpkin Snickerdoodles with Cinnamon Sugar are like a warm hug on a chilly autumn day. Imagine biting into a cookie that’s fluffy, spiced just right, and dusted with sweet cinnamon sugar, all while the aroma fills your kitchen and wraps around you like a cozy blanket. creamy pumpkin custard You can almost hear the leaves crunching underfoot as you indulge in these delightful treats, perfect for sharing with family or friends—or, let’s be honest, keeping all to yourself.
Now, let me take you back to a time when I whipped up these cookies for an autumn gathering. The moment they came out of the oven, my friends declared them “life-changing.” We devoured them so quickly that I barely had time to take a picture for Instagram—talk about cookie chaos! These Soft Pumpkin Snickerdoodles with Cinnamon Sugar are not just cookies; they are the perfect companion for cozy evenings spent wrapped in blankets and sipping hot cider. no bake pumpkin cake balls pumpkin pie cheesecake truffles.
Why You'll Love This Recipe
- These Soft Pumpkin Snickerdoodles are incredibly easy to make and require minimal ingredients
- The flavor combination of pumpkin and cinnamon sugar is irresistible and comforting
- Visually appealing with their golden hue and sugary coating, they’re perfect for any fall gathering
- Enjoy them fresh out of the oven or pack them for lunch; they’re versatile enough for any occasion
Baking these cookies has always led to happy squeals from my family as they indulge in their soft and fluffy goodness. For more inspiration, check out this explore more recipes recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a more natural flavor and texture in your cookies.
- Pumpkin Puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling; it gives moisture without added sweetness.
- Granulated Sugar: This is essential for sweetness and helps create that addictive cinnamon-sugar crust.
- Baking Soda: A must-have leavening agent to ensure your cookies rise perfectly.
- Cinnamon: Ground cinnamon adds warmth and depth—don’t skimp on it!
- Butter: Use unsalted butter; it allows better control over the saltiness of your cookies.
- Eggs: One large egg binds everything together while adding richness.
- Vanilla Extract: A splash of vanilla enhances the overall flavor profile beautifully.
- Salt: Just a pinch balances out the sweetness perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly from start to finish.
Mix Dry Ingredients Together: In one bowl, whisk together flour, baking soda, cinnamon, and salt until combined. This step is crucial for evenly distributing flavors.
Prepare the Wet Ingredients: In another bowl, cream together softened butter and granulated sugar until light and fluffy. Add in pumpkin puree, egg, and vanilla extract; mix until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients. Stir gently until just combined; be careful not to overmix or you’ll get tough cookies!
Scoop and Shape Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto lined baking sheets. Roll each ball in cinnamon sugar mix before placing them on the sheets.
Bake Until Perfectly Golden Brown: Bake for 10-12 minutes or until edges are lightly golden. Let them cool slightly before transferring to a wire rack—if you can resist long enough!
These Soft Pumpkin Snickerdoodles with Cinnamon Sugar will soon become your go-to fall treat! Each bite offers a delicious blend of flavors that will leave you craving more. pumpkin cookie dough pops Enjoy sharing these delightful cookies with loved ones or savoring them solo while binge-watching your favorite shows! For more inspiration, check out this find delicious recipes recipe.
You Must Know
- Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the ultimate treat for fall!
- The aroma of cinnamon wafts through your kitchen, and the texture is soft, chewy, and downright delightful
- Plus, they are a hit at any gathering or cozy night in
Perfecting the Cooking Process
Start by preheating your oven and mixing the dry ingredients first. Combine wet ingredients next, ensuring even distribution before folding them together for perfect dough.
Add Your Touch
Feel free to add chocolate chips or nuts for an extra crunch. You can also swap pumpkin puree for applesauce if you want a different flavor profile.
Storing & Reheating
Store Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to five days. If you want to enjoy them warm, microwave for 10-15 seconds.
Chef's Helpful Tips
- To achieve fluffy cookies, don’t overmix the dough; mix until just combined
- Chill the dough before baking to enhance flavors and prevent spreading
- Use fresh spices for maximum flavor impact on your snickerdoodles!
The first time I made these cookies, my friend claimed they were “life-changing” after just one bite. Now they request them for every get-together!
FAQ
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin works perfectly and saves time without sacrificing flavor.
How do I know when my cookies are done?
Look for slightly golden edges and a soft center that still looks a bit underbaked.
Can I freeze Soft Pumpkin Snickerdoodles with Cinnamon Sugar?
Yes, freeze them in an airtight container for up to three months for later enjoyment!
Soft Pumpkin Snickerdoodles with Cinnamon Sugar
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the ultimate fall treat, combining the warm flavors of pumpkin and cinnamon in a soft, chewy cookie. Perfect for cozy evenings or festive gatherings, these delightful cookies are sure to bring joy to your kitchen and smiles to your loved ones. They’re incredibly easy to make, requiring just a handful of ingredients that come together to create a deliciously comforting dessert.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus extra for coating)
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, cream the softened butter and sugar until fluffy. Add pumpkin puree, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop rounded tablespoons of dough onto lined baking sheets; roll in cinnamon-sugar before baking.
- Bake for 10-12 minutes or until edges are golden brown. Allow cooling on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg