Description
Chewy pumpkin snickerdoodle cookies combine the warmth of cinnamon sugar with the cozy flavor of pumpkin for a perfect fall treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For rolling: 1/4 cup granulated sugar + 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Whisk together flour, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients until combined.
- In a small bowl, mix 1/4 cup sugar and 1 tbsp cinnamon for rolling.
- Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 10-12 minutes until edges are set. Cool on wire racks.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Dough may be slightly sticky—chill for 30 minutes if needed.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
