Description
Pumpkin snickerdoodle cookies bring the cozy flavors of fall into every bite. Soft, pillowy, and perfectly spiced with cinnamon and pumpkin, these delightful treats are ideal for any occasion, from Halloween to Thanksgiving. Imagine enjoying them fresh out of the oven while wrapped in a blanket with your favorite book—pure bliss! Easy to make and visually appealing, they’re sure to impress friends and family alike.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ cup unsalted butter (softened)
- 1 large egg
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup cinnamon-sugar mixture (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat softened butter with granulated and brown sugars until fluffy.
- Mix in the egg and vanilla extract until smooth.
- Gradually add pumpkin puree and blend well.
- Fold in the dry ingredients until just combined; do not overmix.
- Scoop dough balls and roll in the cinnamon-sugar mixture before placing on lined baking sheets.
- Bake for 10–12 minutes until edges are set but centers remain soft. Cool slightly on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg