Description
Experience the warmth of fall with these Pumpkin Snickerdoodle Cookies, where soft, chewy cookies blend sweet pumpkin and spicy cinnamon. Perfect for cozy gatherings or a delightful afternoon treat, each bite is a comforting hug.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree (100% pure)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture while stirring gently until just combined.
- Scoop dough into balls (about 1 inch in diameter), roll in a mixture of cinnamon and sugar, and place on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden; let cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 135
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg