Description
Indulge in the deliciousness of Pumpkin Snickerdoodle Cookies, where the warm flavors of pumpkin and cinnamon come together in a soft, chewy delight. These cookies are perfect for autumn gatherings or enjoying with a hot beverage on chilly evenings. Their inviting aroma and delightful sweetness will have everyone reaching for seconds!
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 ¾ cups all-purpose flour
- 1 tsp ground cinnamon
- 1 cup brown sugar (packed)
- ½ cup granulated sugar (for rolling)
- 1 tsp baking soda
- 1 large egg
- ½ cup unsalted butter (softened)
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cinnamon, baking soda, and salt.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
- Mix in pumpkin puree and egg until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Chill dough for 30 minutes; mix additional granulated sugar with cinnamon in a small bowl.
- Scoop dough into balls, roll in the cinnamon-sugar mixture, and place on parchment-lined baking sheets.
- Bake for 10-12 minutes until edges are golden and centers remain soft.
- Let cool slightly before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg