Description

Pumpkin Snickerdoodle Cookies are a delightful autumn treat that blends the warm flavors of pumpkin spice with the classic sweetness of snickerdoodles. Each bite offers a soft, chewy texture, perfectly complemented by a sprinkle of cinnamon sugar on top. These cookies not only evoke nostalgia but also create new memories during fall gatherings. Easy to make and irresistibly delicious, they are a must-bake for cozy evenings or holiday celebrations.

Ingredients

Scale

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup softened butter
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 cups all-purpose flour
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Mix in pumpkin puree, egg, and vanilla extract until well combined.
In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add dry ingredients to the wet mixture; fold gently until just combined.
Scoop dough balls and roll each in a mix of cinnamon and sugar before placing them on the prepared baking sheet.
Bake for 10-12 minutes until edges are set but centers look slightly underbaked.

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: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg