Pumpkin Snickerdoodle Cookies
Experience the joy of fall with these Pumpkin Snickerdoodle Cookies, a delightful combination of warm spices and pumpkin goodness. With a soft, gooey center enveloped in a cinnamon-sugar crust, these cookies are perfect for cozy gatherings or a sweet everyday treat. Easy to make and packed with flavor, they promise smiles with every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon (plus more for coating)
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, pumpkin puree, vanilla extract, and egg until fluffy.
- Gradually mix in the flour, baking powder, cinnamon, and salt until just combined.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet with space between them.
- In a small bowl, combine additional granulated sugar and cinnamon for coating. Roll each dough ball in this mixture before placing back on the sheet.
- Bake for 10-12 minutes until edges are golden. Allow to cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (38g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg