Soft Pumpkin Snickerdoodles
These soft and chewy pumpkin snickerdoodles are a delicious fall treat. The perfect blend of pumpkin spice and cinnamon sugar makes them irresistible!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 1/2 cups Granulated Sugar
- 1 15 ounce can Pumpkin Puree
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/2 cup Granulated Sugar for coating
- 2 tablespoons Ground Cinnamon for coating
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/2 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
- Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
- 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, use less flour. Store cookies in an airtight container at room temperature for up to 3 days.