Soft Pumpkin Snickerdoodles

7. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.

Bake:

8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Cool and Serve:

10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these Soft Pumpkin Snickerdoodles as a delightful fall treat!

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