There’s something magical about the first bite of a Soft Pumpkin Snickerdoodle with Cinnamon Sugar. Imagine sinking your teeth into a warm, fluffy cookie that practically melts in your mouth, releasing an explosion of cozy autumn flavors. no bake pumpkin cake balls The spice of cinnamon dances with the sweet pumpkin, creating a delightful harmony that smells like Thanksgiving morning and feels like a big hug.
These cookies aren’t just for fall; they’re perfect for any occasion. Picture yourself at a gathering, serving these delightful treats while friends and family rave about their soft texture and sweet aroma. Each bite promises a nostalgic experience that’ll transport you back to cherished memories of family baking sessions and cozy evenings by the fire. For more inspiration, check out this Delightfully Soft Vanilla Cupcake recipe.
Why You'll Love This Recipe
- These Soft Pumpkin Snickerdoodles are incredibly easy to prepare, making them perfect for busy bakers
- The flavor profile balances warm spices with sweet pumpkin for a delightful treat
- Their golden hue and sugar-coated exterior make them visually appealing on any platter
- Enjoy them fresh out of the oven or packed in lunchboxes for a seasonal surprise
One time, I brought these cookies to a potluck, and my friends were practically fighting over the last crumb. Who knew that baking could turn me into the cookie hero of the evening?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use softened butter for easy mixing; it helps create that heavenly soft texture.
- Granulated Sugar: This adds sweetness and contributes to the cookie’s lovely crisp edges.
- Brown Sugar: Opt for light brown sugar; it adds moisture and depth of flavor.
- Pumpkin Puree: Canned or homemade works; just ensure it’s pure pumpkin without additives. pumpkin pie cheesecake truffles.
- Eggs: Use large eggs; they bind everything together beautifully.
- All-Purpose Flour: Standard flour is perfect here; it gives structure without being too dense.
- Baking Powder: This is essential for that soft, fluffy texture we’re aiming for.
- Cinnamon: Freshly ground cinnamon elevates the flavor profile significantly—trust me on this one!
- Salt: A pinch of salt enhances all the sweet flavors; don’t skip it!
- Granulated Sugar (for rolling): This gives the cookies their signature cinnamon-sugar crust—yum!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup later.
Mix Wet Ingredients Together: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. The mixture should be smooth, inviting you to dive right in.
Add Pumpkin and Eggs: Stir in pumpkin puree and eggs until fully incorporated. creamy pumpkin custard recipe You’ll notice how rich and creamy this mixture becomes—it’s almost like dessert before baking even starts!
Sift Dry Ingredients Separately: In another bowl, sift together flour, baking powder, cinnamon, and salt. Sifting helps avoid clumps and ensures even distribution of those fragrant spices throughout your dough.
Create Your Dough: Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix; we want softness here!
Roll in Cinnamon Sugar**: Scoop out dough balls using a tablespoon or cookie scoop. Roll each ball in a mixture of sugar and cinnamon before placing them on your prepared baking sheets—this step is where magic happens!
Now you’re ready to bake!
Enjoy the aroma wafting through your kitchen as they bake for 10-12 minutes until they’re lightly golden on the edges but still soft in the center—trust me, you’ll want to keep checking on them every few minutes because who can resist warm cookies?
You Must Know
- Soft pumpkin snickerdoodles with cinnamon sugar are not just cookies; they’re a hug in dessert form
- The aroma of warm spices fills your kitchen, creating a cozy atmosphere
- Plus, they’re perfect for any occasion, from holiday gatherings to Netflix binge-watching marathons
Perfecting the Cooking Process
Start by creaming the butter and sugars until light and fluffy. Then, gradually mix in the pumpkin puree and dry ingredients for even texture.
Add Your Touch
Feel free to swap out traditional spices for pumpkin pie spice or add white chocolate chips for a delightful twist. chewy pumpkin blondies.
Storing & Reheating
Store your soft pumpkin snickerdoodles in an airtight container at room temperature for up to one week. For freshness, reheat in the microwave for 10 seconds.
Chef's Helpful Tips
- To achieve the perfect texture, chill the dough before baking to prevent spreading
- Use fresh pumpkin puree for enhanced flavor and moisture
- Don’t skip rolling them in cinnamon sugar; it adds that snickerdoodle signature crunch!
Baking these cookies always reminds me of chilly autumn days spent at my grandma’s house. Her laughter mixed with the smell of cinnamon made everything feel magical.
FAQ
Can I use canned pumpkin for soft pumpkin snickerdoodles?
Yes, canned pumpkin works great and saves you time in preparation.
How do I keep my cookies soft after baking?
Store them in an airtight container right after cooling to maintain softness.
What can I substitute if I don’t have cream of tartar?
You can replace cream of tartar with lemon juice or vinegar for similar results.
Soft Pumpkin Snickerdoodles with Cinnamon Sugar
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Experience the warmth of autumn with these Soft Pumpkin Snickerdoodles. These fluffy cookies are infused with pumpkin and cinnamon, creating a comforting treat perfect for any occasion. With a delightful sugar coating, they offer a nostalgic taste of home-baked goodness that’s sure to impress friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar (light)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in pumpkin puree and eggs; mix until well combined.
- In another bowl, sift together flour, baking powder, cinnamon, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined—avoid overmixing.
- Scoop dough balls using a tablespoon; roll in cinnamon-sugar mixture before placing on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg