Description
Chewy pumpkin snickerdoodle cookies are a delightful twist on the classic snickerdoodle, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Using a cookie scoop, form balls of dough and roll them in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Replace butter with coconut oil for a dairy-free version.
- Store cookies in an airtight container to maintain freshness.
- 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: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chewy pumpkin snickerdoodle cookies, pumpkin cookies, fall desserts