Description
Delicious pumpkin snickerdoodle cookies that are soft and chewy with a warm cinnamon flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree and eggs. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the cookies 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
- You can substitute pumpkin puree with applesauce for a different flavor.
- For gluten-free cookies, use a gluten-free flour blend.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall cookies, dessert recipes