Description
Indulge in the warm, comforting flavors of pumpkin snickerdoodle cookies. These soft, chewy treats are a delightful blend of pumpkin spice and sweet cinnamon, perfect for cozy fall evenings. With their golden hue and sugary exterior, they add a festive touch to any gathering or quiet night in. Whip them up easily and enjoy the nostalgic aroma that fills your kitchen!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar (plus extra for rolling)
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 tsp baking soda
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream softened butter and sugar until fluffy. Mix in the egg, vanilla extract, and pumpkin puree.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Chill the dough for about 30 minutes if desired.
- Scoop dough into balls and roll in a mix of sugar and cinnamon before placing on a lined baking sheet.
- Bake for 10-12 minutes until edges are golden; cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg