Soft Pumpkin Snickerdoodles
These soft and chewy pumpkin snickerdoodles are bursting with warm fall spices. A delightful treat perfect for any occasion!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment paper
- Shallow Dish
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1.5 cups Granulated Sugar
- 1 cup Pumpkin Puree
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3.5 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 0.25 teaspoon Ground Cloves
- 0.25 teaspoon Salt
Cinnamon Sugar Coating
- 0.5 cup Granulated Sugar
- 2 tablespoons Ground Cinnamon
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 shallow dish, combine the granulated sugar and cinnamon for the coating.
- Roll rounded tablespoons of dough into balls. Roll each ball in the cinnamon sugar mixture until evenly coated.
- Place the coated dough balls onto 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, slightly underbake. Store in an airtight container at room temperature for up to 3 days.