Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies capture the essence of autumn with their soft, chewy texture and delightful blend of pumpkin and warm spices. These cookies are easy to whip up, making them perfect for sharing at gatherings or enjoying on a cozy night in with a warm drink. With a hint of cinnamon and nutmeg, they offer comfort in every bite, leaving you craving 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
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp baking powder
- 2 tsp cinnamon (plus extra for rolling)
- ½ cup unsalted butter, softened
- 1 large egg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in the egg and pumpkin puree until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop tablespoon-sized balls onto the baking sheet and bake for 10-12 minutes until lightly golden around the edges.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg