Super Soft Pumpkin Cookies combine sugar cookies and Snickerdoodles to create a fall-inspired dessert that is in a league entirely its own. Loaded with sweet flavor and warm spices.
Before you begin, preheat your oven, and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar. Add egg and vanilla. Beat again until well combined. Mix in the pumpkin purée until the mixture is smooth.
In a separate bowl, whisk the flour, spices, baking soda, and baking powder.
Working slowly, add the dry ingredients to the bowl of wet ingredients, stirring until a soft dough forms. Be careful not to overmix!
Portion the dough into balls, and roll them in sugar to coat the outside. TIP: For easy, mess-free portioning use a cookie dough scoop!
Place each cookie dough ball on the prepared baking sheet leaving space between them, and bake just until the edges are a light golden brown.
Allow the cookies to cool slightly before transferring them to a wire rack completely. ENJOY!