Pumpkin Snickerdoodles
Cozy pumpkin-flavored snickerdoodles with a warm cinnamon sugar coating, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup sugar (for coating)
- 1 tablespoon cinnamon (for coating)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the softened butter and granulated sugar until light and fluffy. Add pumpkin puree and egg, and mix until combined.
- Combine the all-purpose flour, baking soda, and salt in another bowl, then whisk together.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Chill the dough in the refrigerator for 30 minutes if you have time.
- Form dough balls about 1 inch in diameter and roll in the cinnamon-sugar mixture.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look soft.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For a gluten-free option, substitute with a 1:1 gluten-free flour blend. You can also add chocolate chips or nuts for variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, snickerdoodles, fall baking, cozy desserts, autumn recipes