Description

Experience the warmth of fall with these pumpkin snickerdoodle cookies! Soft and chewy, they blend the rich flavors of pumpkin and cinnamon for an irresistible treat. Perfectly spiced and rolled in a sugary cinnamon coating, these cookies evoke cherished memories of baking with loved ones. Whether for gatherings or quiet evenings, each bite will leave your taste buds dancing with joy.

Ingredients

Scale

1 cup pumpkin puree (canned or homemade)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp ground cinnamon
1 tsp baking soda
1 large egg
1/2 cup unsalted butter (softened)
1 tsp vanilla extract
Pinch of salt
1/4 cup granulated sugar + 2 tsp cinnamon (for coating)

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 granulated and brown sugars until fluffy.
Mix in pumpkin puree and egg until well combined.
Gradually add dry ingredients to the wet mixture, stirring gently.
Scoop dough into balls and roll in the sugar-cinnamon mixture.
Place on parchment-lined baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 9g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: <1g
Protein: <1g
Cholesterol: 15mg

Keywords: - For added texture, consider mixing in chopped nuts or swapping regular sugar for brown sugar. - Store cookies in an airtight container at room temperature for up to one week; reheat briefly in the microwave for freshness.