Name: Soft and Puffy Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter (softened); 1 large egg; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 2 tbsp granulated sugar + 1 tbsp ground cinnamon (for rolling)

Soft and puffy pumpkin snickerdoodles are the perfect fall treat, combining the warm, rich flavors of pumpkin spice with that classic, comforting snickerdoodle chew. Imagine biting into a cookie so soft it feels like a hug from your grandma on a chilly afternoon. delicious pumpkin bundt cake cozy pumpkin spice treats The aroma wafts through the air, promising sweet cinnamon and nutmeg bliss with every bite.

These cookies are not just for fall; they’re perfect for any occasion when you need a little sweetness in your life. Whether you’re hosting a cozy gathering or just treating yourself after a long day, these soft and puffy pumpkin snickerdoodles will surely bring smiles all around. sweet fall candy apples Get ready to dive into an adventure of flavors that will leave you craving more!

Why You'll Love This Recipe

These soft and puffy pumpkin snickerdoodles are super easy to whip up, making them perfect for last-minute baking
With their delightful flavor profile, they combine sweet pumpkin and warm spices beautifully
Their golden-brown appearance is sure to catch anyone’s eye at the dessert table
Versatile enough for any season, these cookies are great for sharing or enjoying solo!

I still remember the first time I made these cookies; my friends couldn’t believe how fluffy and delicious they turned out, instantly becoming their favorite fall treat. For more inspiration, check out this Delicious Banana Bread Cookies recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin Puree: Use pure canned pumpkin for consistent results; avoid pumpkin pie filling to keep control of spices.
Granulated Sugar: Regular white sugar works best for that sweet base; it enhances the cookie’s texture.
Brown Sugar: Light brown sugar adds moisture and a slight caramel flavor that complements the pumpkin perfectly.
Butter: Softened unsalted butter provides richness; ensure it’s at room temperature for easier mixing.
Egg: One large egg binds everything together, giving structure without making the cookies too dense.
Baking Soda & Baking Powder: Both leavening agents help achieve that sought-after puffiness in your cookies.
Cinnamon & Nutmeg: Essential spices for that classic snickerdoodle flavor profile; fresh spices work wonders!
Flour: All-purpose flour gives body; sift it if you want extra light cookies.
Sugar & Cinnamon Mixture (for rolling): A mix of sugar and cinnamon adds a beautiful crust outside while enhancing flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking while baking those lovely cookies.

Mix Wet Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy—about three minutes should do the trick.

Add Pumpkin and Egg: Incorporate pumpkin puree and egg into the mixture. Blend until fully combined, ensuring no streaks remain visible.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well mixed. This step ensures even distribution of flavors throughout your batter.

Fold Dry into Wet Ingredients: Gradually add dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing to maintain fluffiness.

Shape and Roll Cookies: Scoop out dough using a tablespoon or cookie scoop. Roll each ball in the cinnamon-sugar mixture before placing them on prepared baking sheets spaced apart.

Bake Until Golden Brown: Bake in preheated oven for 10-12 minutes or until edges start turning golden brown but centers remain soft. Let cool slightly before devouring!

After you’ve made these delightful soft and puffy pumpkin snickerdoodles once, you’ll want to share them with everyone you know! For more inspiration, check out this Easy Tater Tot Casserole recipe.

You Must Know

Soft and Puffy Pumpkin Snickerdoodles are the ultimate fall treat
The combination of pumpkin and warm spices creates a cozy aroma that fills your kitchen
These cookies are not only soft but also puffy, making them irresistible to anyone who tries them

Perfecting the Cooking Process

To achieve the perfect Soft and Puffy Pumpkin Snickerdoodles, start by mixing the wet ingredients first. Cream the butter and sugar, then add pumpkin and eggs before incorporating dry ingredients. This ensures even distribution.

Add Your Touch

Feel free to swap out spices like cinnamon for nutmeg or add chocolate chips for extra sweetness. pumpkin chocolate chip muffins You can also experiment with different sugars for rolling, such as coconut or brown sugar.

Storing & Reheating

Store your Soft and Puffy Pumpkin Snickerdoodles in an airtight container at room temperature for up to a week. To reheat, pop them in the microwave for about 10 seconds for that fresh-baked feel.

Chef's Helpful Tips

To get the fluffiest cookies, chill your dough for at least 30 minutes before baking
Make sure your ingredients are at room temperature for better texture
Rolling the dough in sugar adds that classic snickerdoodle crunch while enhancing flavor

Baking these cookies reminds me of my childhood when my mom would whip up treats every Saturday morning. Her secret? A sprinkle of love (and sometimes extra cinnamon). Those moments made each cookie taste like magic.

FAQ

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe without any fuss.

How do I prevent my cookies from spreading?

Chilling your dough helps maintain shape during baking, preventing excessive spreading.

Can I freeze Soft and Puffy Pumpkin Snickerdoodles?

Absolutely! Freeze them in an airtight container for fresh cookies later on!