Description
Soft and puffy pumpkin snickerdoodles are the ultimate fall treat, blending the comforting flavors of pumpkin spice with a classic chewy texture. These cookies are not just for autumn—they’re perfect for any occasion when you need a sweet pick-me-up. With their warm aroma of cinnamon and nutmeg, each bite is like a hug on a chilly day. Easy to make and irresistibly delicious, these cookies will quickly become a favorite for gatherings or cozy nights in.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp granulated sugar + 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add pumpkin puree and egg; mix until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Scoop dough using a tablespoon or cookie scoop, roll in the sugar-cinnamon mixture, and place on prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden but centers remain soft. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie ~25g
- Calories: 100
- Sugar: 6g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: For added flavor, chill the dough for at least 30 minutes before baking to enhance texture. Consider adding chocolate chips or swapping out spices for variations.