Description
Pumpkin Snickerdoodles are the ultimate fall treat, combining the warm flavors of pumpkin and spices in a soft, chewy cookie. With their golden hue and delightful cinnamon-sugar coating, these cookies evoke the cozy essence of autumn. Perfect for sharing or enjoying by yourself, they create heartwarming memories with each bite. Bake up a batch this season for festive gatherings or simply to indulge your sweet tooth!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus extra for rolling)
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 large egg
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 3 minutes).
- Mix in the pumpkin puree until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Use a cookie scoop to drop dough onto prepared baking sheets. Roll each ball in cinnamon-sugar before placing on sheets.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
- Cool slightly on baking sheet 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: 140
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For a gluten-free option, substitute regular flour with a gluten-free blend. Add chocolate chips for an extra sweetness or experiment with different spices like ginger for variety.