Description
Warm, soft, and irresistibly chewy, Pumpkin Snickerdoodle Cookies are the ultimate fall treat that will envelop you in cozy nostalgia. Infused with pumpkin puree and a blend of warm spices, these cookies deliver a delightful flavor explosion in every bite. Perfect for autumn gatherings or simple family snacks, they promise to keep your kitchen filled with sweet aromas and happy memories.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree (not pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup unsalted butter, softened
- 2 tsp vanilla extract
- Coarse sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in pumpkin puree and eggs until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Scoop dough onto parchment-lined baking sheets and roll each ball in coarse sugar.
- Bake for 10-12 minutes, or until edges are golden while centers remain soft.
- Allow cooling on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg