Description
Enjoy the warm flavors of fall with these Pumpkin Snickerdoodles! Soft and chewy cookies infused with pumpkin puree and rolled in cinnamon-sugar, perfect for cozy autumn days or any time of year.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup pumpkin puree
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For rolling:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree and vanilla extract, mix until well combined.
In another bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, mix together granulated sugar and ground cinnamon for rolling.
Shape dough into balls, about 1 tablespoon each. Roll each ball in the cinnamon-sugar mixture until coated.
Place cookies onto prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie ball with the bottom of a glass.
Bake for 10-12 minutes, or until cookies are set and lightly golden around the edges.
Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes
Kcal: Approximately 150 kcal per cookie
Notes
Pumpkin Snickerdoodles are a delicious twist on the classic snickerdoodle cookie, perfect for enjoying the flavors of pumpkin spice. Soft, chewy, and full of autumn goodness, these cookies are sure to be a hit with friends and family!
- Prep Time: 20 mins