OK, so I was asked to make up a little sweet treat dessert for a party and decided on these Soft Pumpkin Snickerdoodles. Quick, easy to make and influenced by the pumpkin puree I had on hand, these are a delicious take on the snickerdoodle.
I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don’t let anything go to waste!
These Soft Pumpkin Snickerdoodles are so soft and that wonderful crunch you get from the glazed cinnamon sugar on the outside is perfect. The pumpkin morsels add such a fun addition to punctuate the pumpkin purée in the dough itself. I picked them up at Target over the holidays as I knew they would come in handy, but you can easily find them online, too.
I know, pumpkin is so last season, but I love it anytime. These are truly worth the effort to look for the pumpkin chips/morsels. If you can’t find them, just Pin this recipe for when you can find them, you’ll thank me later. 🙂
These Soft Pumpkin Snickerdoodles were gone in about 5 minutes. How could you resist, right?
Whenever we get invited to go to a party or dinner I usually get asked to make some sort of dessert, which is no problem. I try to make something different like my Blueberry, Strawberry, Goat Cheese and Basil Tart or these crazy No Bake Salted Caramel Malted Chocolate Cookie Bars.
Now with Dave being a Type 2 diabetic, I keep the sweets for elsewhere and not always in the house. Who needs the temptation. I make him desserts geared to light and low in sugar like my No Bake Gluten Free Chai Berry Bars. It’s a good thing, and when it’s time to hit a friend’s dessert request I do something special just because.
Moderation is key, life is not over when diagnosed! Plus, it helps me out too. Enjoy!
Who could resist soft pumpkin snickerdoodles cookie? By adding some pumpkin puree and pumpkin chips to the dough, you have a wonderful little cookie.
- 1/2 cup butter softened
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tsp ground cinnamon
- 1/3 cup pumpkin chips
- in Roll dough balls :
- 1 tsp cinnamon
- 1/2 cup sugar
- In a medium bowl, whisk the melted butter, sugars, vanilla and pumpkin puree until smooth. Set aside.
- In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Pour wet ingredients into the dry and mix together. The dough will be very soft. Fold in the pumpkin chips.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Mix together the other 1/2 cup of granulated sugar and teaspoon of cinnamon.
- Roll the dough into 24 balls, around 1 1/2 tablespoons of dough each. Roll each of the dough balls in the cinnamon-sugar mixture and arrange on baking sheets. Bake the cookies for 14 minutes.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.