Pumpkin Snickerdoodle Cookies
Indulge in the warm embrace of pumpkin snickerdoodle cookies, a delightful fall treat that combines the classic flavors of cinnamon and sugar with rich pumpkin puree. These soft, chewy cookies are perfect for cozy afternoons or festive gatherings, filling your kitchen with an irresistible aroma. Easy to make, they offer a unique twist on traditional snickerdoodles that will have everyone coming back for more!
- 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
- 1 cup granulated sugar (or ½ cup brown sugar + ½ cup granulated)
- 2 tsp ground cinnamon (plus extra for topping)
- 1 tsp baking soda
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- Sugar-Cinnamon Topping: Combine 2 tbsp granulated sugar with 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, cream together softened butter and sugar until smooth. Add pumpkin puree, egg, and vanilla; mix well.
- In another bowl, whisk flour, baking soda, cinnamon, and salt; gradually add to the wet mixture until just combined.
- For the topping, mix additional sugar and cinnamon in a small bowl. Form dough balls (about 1 tbsp each) and roll in the mixture.
- Place on prepared sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg