Description
Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg for a delightful twist on the classic snickerdoodle. These soft and chewy cookies are rolled in cinnamon sugar, making them perfect for cozy evenings or festive gatherings. Whether enjoyed with a cup of hot cider or shared with friends, these cookies capture the essence of autumn in every bite.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and a pinch of salt.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree and egg until well combined. Optionally add vanilla extract.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Scoop dough into tablespoon-sized balls and roll in cinnamon-sugar mixture before placing on prepared baking sheets.
- Bake for 10-12 minutes until golden around the edges but soft in the middle. Allow to cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg