Description
Pumpkin Snickerdoodles are the perfect autumn treat, combining the warm, inviting flavors of pumpkin and cinnamon into soft, chewy cookies. These delightful confections not only fill your home with a cozy aroma but also offer a sweet taste that makes every bite feel like a hug. Ideal for fall gatherings or a comforting snack while curled up with a good book, these cookies are sure to impress.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 tsp baking soda
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract; mix until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
- Roll dough into balls (about 2 tablespoons each) and coat in cinnamon sugar.
- Place on prepared baking sheets about two inches apart and bake for 10-12 minutes until golden around the edges but soft in the center. Let 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: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg