Introduction
As the days grow shorter and cooler, there’s nothing quite as comforting as the cozy warmth of a freshly baked cookie. These Soft Pumpkin Snickerdoodles are the perfect way to welcome the autumn season. Infused with pumpkin puree and a blend of warming spices, they capture the essence of fall in every bite. The familiar cinnamon-sugar coating adds a delightful sweetness and a touch of crunch, complementing the soft, melt-in-your-mouth texture of the cookies.
Whether you’re baking for a festive occasion or just looking for a delicious treat to enjoy with a hot cup of tea or coffee, these cookies are a crowd-pleaser. They strike the perfect balance between the comforting flavors of a classic snickerdoodle and the seasonal twist of pumpkin spice. The result? A treat that is not only indulgent but also incredibly easy to make, bringing joy to both seasoned bakers and beginners alike.
What makes this recipe even more delightful is its simplicity. With just a few basic ingredients and minimal preparation, you can have a batch of these irresistible cookies ready to enjoy in no time. So, get your oven preheated and embrace the flavors of fall with these delightful Pumpkin Snickerdoodles!
Soft Pumpkin Snickerdoodles 🎃
Delicious and easy Pumpkin Snickerdoodles infused with pumpkin puree and warming spices!
Ingredients:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree*
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth.
- Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms.
- In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until coated evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them evenly.
- Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these soft and flavorful Pumpkin Snickerdoodles!
Note: You can use homemade or canned pumpkin puree. Just make sure it’s unsweetened and not pumpkin pie filling!
Print
Soft Pumpkin Snickerdoodles
As the days grow shorter and cooler, there’s nothing quite as comforting as the cozy warmth of a freshly baked cookie. These Soft Pumpkin Snickerdoodles are the perfect way to welcome the autumn season. Infused with pumpkin puree and a blend of warming spices, they capture the essence of fall in every bite. The familiar cinnamon-sugar coating adds a delightful sweetness and a touch of crunch, complementing the soft, melt-in-your-mouth texture of the cookies.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree*
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth.
- Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms.
- In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until coated evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them evenly.
- Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these soft and flavorful Pumpkin Snickerdoodles!
Note: You can use homemade or canned pumpkin puree. Just make sure it’s unsweetened and not pumpkin pie filling!