Pumpkin Snickerdoodle Cookies: Easy, Irresistibly Delicious Treats
These Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the warm flavors of pumpkin and cinnamon with a soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the pumpkin puree and eggs, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Form dough balls and roll them in the cinnamon-sugar mixture.
- Place on the prepared baking sheet and flatten slightly.
- Bake for 12-15 minutes, or until edges are lightly golden. Allow to cool on a wire rack.
Notes
- For a softer cookie, underbake slightly.
- You can add chocolate chips or nuts for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Snickerdoodle Cookies, fall cookies, pumpkin recipes