Soft Pumpkin Snickerdoodle Cookies Recipe
Introduction
Imagine the cozy aroma of pumpkin spice filling your kitchen, the warmth of a freshly baked treat in your hands, and the soft sweetness of a cookie that melts in your mouth. This Soft Pumpkin Snickerdoodle Cookies recipe brings together the beloved flavors of fall with a delightful twist. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your collection.
What makes these cookies special is the perfect balance of pumpkin puree, warm spices, and a classic snickerdoodle coating. Each bite offers a harmonious blend of flavors and textures, making it a delightful treat for any occasion. These cookies are not just a seasonal indulgence but a symbol of comfort and joy that can be enjoyed year-round.
Pumpkin has a long history of culinary significance, dating back to early American settlers who used it in a variety of dishes. Today, pumpkin is a staple ingredient in many fall recipes, adding moisture, flavor, and a touch of nostalgia to baked goods. By incorporating pumpkin into these snickerdoodle cookies, we elevate a classic recipe to new heights of deliciousness.
Join me on a culinary journey as we explore the simplicity and charm of baking these Soft Pumpkin Snickerdoodle Cookies. Let’s dive into the recipe and unlock the secrets to creating a batch of treats that are sure to impress your friends and family.
Why You’ll Love This Recipe
These Soft Pumpkin Snickerdoodle Cookies are a delightful fusion of two beloved classics – pumpkin treats and snickerdoodles. The soft texture of the cookie combined with the crunchy cinnamon-sugar coating creates a sensory experience that is truly irresistible. Here are a few reasons why you’ll fall in love with this recipe:
The addition of pumpkin puree adds a moistness and depth of flavor that sets these cookies apart from traditional snickerdoodles.
The warm spices like cinnamon, nutmeg, and cloves infuse each bite with a cozy autumnal essence that will transport you to a pumpkin patch on a crisp fall day.
These cookies are easy to make and are perfect for both seasoned bakers and beginners. The simple steps and familiar ingredients make this recipe accessible to everyone.
Whether you’re looking for a sweet treat to enjoy with a cup of coffee, a festive dessert for a holiday gathering, or a homemade gift for a friend, these Soft Pumpkin Snickerdoodle Cookies are versatile and sure to please.
Ingredients
Before you begin baking, gather the following ingredients to create a batch of Soft Pumpkin Snickerdoodle Cookies:
– All-purpose flour – Baking powder – Salt – Pumpkin pie spice – Unsalted butter, softened – Granulated sugar – Light brown sugar – Egg – Pure vanilla extract – Pumpkin puree – Granulated sugar (for rolling) – Ground cinnamon (for rolling)
Feel free to customize the recipe by incorporating your favorite mix-ins such as chocolate chips, chopped nuts, or dried cranberries. These additions can add extra texture and flavor to the cookies, making them uniquely yours.
Now that you have all your ingredients ready, let’s dive into the step-by-step instructions to create these delectable Soft Pumpkin Snickerdoodle Cookies.
Soft Pumpkin Snickerdoodle Cookies Recipe
A delightful fusion of two beloved classics – pumpkin treats and snickerdoodles. These cookies have a soft texture with a crunchy cinnamon-sugar coating, infused with warm spices like cinnamon, nutmeg, and cloves.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
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In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg, vanilla extract, and pumpkin puree until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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In a small bowl, combine granulated sugar and ground cinnamon for rolling.
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Scoop dough and roll into balls, then roll in the cinnamon-sugar mixture to coat.
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Place the coated dough balls on the prepared baking sheet and flatten slightly with the bottom of a glass.
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Bake for 10-12 minutes until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Enjoy these Soft Pumpkin Snickerdoodle Cookies with a glass of milk or a cup of coffee.
