Description
Delicious pumpkin snickerdoodle cookies that are soft and chewy.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, and softened butter until smooth.
- Add the egg and mix until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Using a cookie scoop, form balls of dough and roll them in the sugar-cinnamon mixture.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for best flavor.
- Don’t overmix the dough to keep cookies soft.
- Make sure your butter is softened, not melted.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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: 1g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall desserts