Delightful Pumpkin Snickerdoodle Cookies
Indulge in the cozy flavors of fall with these pumpkin snickerdoodle cookies. Soft, chewy, and rolled in a cinnamon-sugar coating, each bite is a warm embrace that evokes memories of family gatherings and laughter. Perfect for sharing (or keeping all to yourself), these cookies are incredibly simple to make, ensuring that everyone can enjoy the sweet taste of autumn year-round.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cinnamon (plus more for coating)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cinnamon-sugar mixture (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in pumpkin puree and eggs until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized balls of dough onto prepared sheets and roll each ball in the cinnamon-sugar mixture.
- Bake for 10-12 minutes or until edges are golden but centers remain soft. Cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg