Description
Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining soft, chewy textures with the warm flavors of pumpkin and spices. Rolled in a sweet cinnamon-sugar coating, these cookies evoke nostalgia and cozy autumn vibes. Perfect for gatherings or a comforting snack with coffee, this easy-to-follow recipe will fill your home with delightful aromas that everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus extra for rolling)
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in egg and pumpkin puree until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- In a small bowl, combine additional granulated sugar with cinnamon for rolling.
- Scoop dough (about 2 tablespoons each), roll in cinnamon-sugar mixture, and place on prepared sheets.
- Bake for 10–12 minutes or until edges are lightly golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg