Pumpkin Snickerdoodle Cookies
Soft and chewy cookies infused with pumpkin and warm spices, perfect for welcoming 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
- 1 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 egg
- 2 2/3 cups all-purpose flour
- For rolling: 1/2 cup granulated sugar + 1/2 tsp. cinnamon + 1/2 tsp. pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Whisk together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon in another bowl.
- Combine the dry mixture with the wet mixture, stirring gently until just combined.
- Get the dough into balls and roll them in the sugar-cinnamon-pumpkin pie spice mixture.
- Bake in the preheated oven for 10-12 minutes until the edges are golden but the centers look soft.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, do not overmix the dough, and feel free to customize with chocolate chips or nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pumpkin, snickerdoodle, cookies, fall baking, dessert