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Soft Pumpkin Snickerdoodle Cookies: 10 Amazing Fall Bites

Soft Pumpkin Snickerdoodle Cookies
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Enjoy these soft and chewy pumpkin snickerdoodle cookies, bursting with warm cinnamon and pumpkin spice. Perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • For the topping:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon for the topping.
  7. Roll rounded tablespoons of cookie dough into balls.
  8. Roll each ball in the cinnamon-sugar mixture to coat.
  9. Place the coated balls onto the prepared baking sheets, about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies, slightly underbake them.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • You can adjust the amount of cinnamon-sugar coating to your preference.

Nutrition

Find it online: https://epicureempire.com/soft-pumpkin-snickerdoodle-cookies/