Description
Pumpkin Snickerdoodle Cookies are the ultimate autumn treat, blending the warmth of cinnamon with the rich flavor of pumpkin. These soft, chewy cookies are perfect for cozy evenings or festive gatherings. With a delightful dusting of cinnamon-sugar and an irresistible aroma, each bite promises comfort and joy. Whether you enjoy them fresh from the oven or store them for later, these cookies are destined to become a seasonal favorite.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt.
- In another bowl, cream softened butter with granulated and brown sugar until fluffy.
- Mix in pumpkin puree and egg until well combined.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Scoop rounded dough balls onto the baking sheet, spaced two inches apart. Roll in cinnamon-sugar if desired.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For added nutrition, substitute half of the all-purpose flour with whole wheat flour. Consider adding chocolate chips or nuts for extra texture. Ensure not to overbake; cookies should be slightly underdone when you take them out.