Irresistible Soft Pumpkin Snickerdoodles with Cinnamon Sugar

There’s nothing quite like the smell of baked goods wafting through your home, especially when those goodies are Soft Pumpkin Snickerdoodles with Cinnamon Sugar. These delightful cookies are like a warm hug on a chilly autumn day, offering that perfect balance of spice and sweetness. chewy pumpkin blondies recipe Picture sinking your teeth into a soft, chewy cookie, topped with a generous sprinkle of cinnamon sugar that makes you feel like you’ve stepped into a cozy café. easy no bake pumpkin cake balls no bake pumpkin cake balls.

The first bite transports you to the heart of fall festivities, where pumpkins reign supreme and cinnamon sticks become the ultimate sidekick. Whether it’s a holiday gathering or just a casual afternoon snack with friends, these cookies bring people together. Prepare for an amazing flavor experience that will have everyone asking for seconds—and maybe even thirds! For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.

I remember the first time I made these cookies; my family devoured them within minutes and declared me the reigning cookie queen.

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for better structure in your cookies.
• Pumpkin Puree: Opt for fresh puree for a richer flavor; canned works too if you’re in a pinch.
• Granulated Sugar: This is key to achieving that satisfying sweet flavor.
• Brown Sugar: Brown sugar adds moisture and depth; it’s like giving your cookies a warm hug.
• Baking Soda: Essential for leavening; it helps those cookies rise to soft perfection.
• Cinnamon: The star spice here! Use fresh ground cinnamon for optimal flavor.
• Butter: Always use unsalted butter to maintain control over the saltiness of your dough.
• Eggs: Eggs bind everything together and provide richness; don’t skip this!
• Vanilla Extract: A splash enhances all flavors beautifully; choose pure extract over imitation for best results.

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

Let’s Make it Together

Prepare the Dough: Start by preheating your oven to 350°F (175°C). In a large bowl, cream together softened butter, granulated sugar, brown sugar, and pumpkin puree until smooth and fluffy.

Add the Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this mixture into your wet ingredients while mixing gently until fully combined—don’t over-mix!

Chill the Dough: Cover the dough with plastic wrap and refrigerate it for about 30 minutes. Chilling helps enhance the flavors and keeps cookies from spreading too much during baking.

Scoop and Roll: Once chilled, scoop tablespoon-sized balls of dough. Roll each ball in a mixture of granulated sugar and cinnamon to give them that signature snickerdoodle sparkle.

Bake Your Cookies: Place the rolled balls on parchment-lined baking sheets about two inches apart. Bake in your preheated oven for 10-12 minutes or until they look slightly golden around the edges—your kitchen will smell heavenly!

Cool and Enjoy: Allow cookies to cool on baking sheets for five minutes before transferring them to wire racks. Try not to eat them all at once—share if you can resist!

Now that you’re equipped with this delightful recipe for Soft Pumpkin Snickerdoodles with Cinnamon Sugar, go ahead and enjoy some cozy baking time! pumpkin pie cheesecake truffles. For more inspiration, check out this Irresistible Snickerdoodle Truffles recipe.

Perfecting the Cooking Process

For perfect results, mix the wet ingredients first, then combine with the dry ingredients to avoid clumps. Chilling the dough before baking enhances flavor and texture, making your cookies irresistibly soft.

Add Your Touch

Feel free to swap pumpkin puree with sweet potato or add chocolate chips for an extra twist. A sprinkle of nutmeg can also elevate the flavor profile, making your cookies uniquely yours.

Storing & Reheating

Store your Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to a week. For a fresh-out-of-the-oven experience, warm them in the microwave for about 10 seconds.

Baking these cookies reminds me of cozy autumn nights spent with friends, each bite evoking laughter and warmth as we share stories over a plateful of sweet treats.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s well-drained and pureed for consistency.

How do I know when my cookies are done baking?

The edges should be lightly browned while centers look set but slightly soft.

Can I freeze Soft Pumpkin Snickerdoodles?

Absolutely! Freeze them in an airtight container for up to three months.

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

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Soft Pumpkin Snickerdoodles with Cinnamon Sugar

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

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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 gatherings or as a sweet afternoon snack, these delightful cookies will fill your home with an irresistible aroma that evokes the essence of autumn. With their delightful cinnamon-sugar coating, they offer a perfect balance of spice and sweetness, making them a must-bake this season.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together softened butter, granulated sugar, brown sugar, and pumpkin puree until smooth.
3. In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
4. Chill the dough for 30 minutes in the refrigerator.
5. Scoop tablespoon-sized balls of dough and roll in a mixture of granulated sugar and cinnamon.
6. Place on parchment-lined baking sheets and bake for 10-12 minutes until edges are lightly golden.
7. Allow cookies to cool on baking sheets for five minutes before transferring to wire racks.

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

Nutrition

• Serving Size: 1 cookie (25g)
• Calories: 100
• Sugar: 9g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg