Description
Pumpkin snickerdoodle cookies combine the comforting flavors of pumpkin and warm spices for a delightful treat perfect for any occasion. Picture golden-brown edges and soft centers that melt in your mouth, making these cookies an irresistible fall favorite. With just a few simple ingredients, you can create a batch that evokes cozy memories and fills your home with a sweet aroma.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar (for rolling)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, cream softened butter with brown and granulated sugars until fluffy.
- Mix in pumpkin puree and egg until well combined.
- Gradually fold in the dry ingredients until just combined.
- Roll dough into balls, then coat in cinnamon-sugar mixture before placing on lined baking sheets.
- Bake for 10-12 minutes until puffy with slightly cracked tops. Cool on racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg