Description

Pumpkin snickerdoodle cookies are a cozy autumn treat that perfectly blend the flavors of pumpkin, cinnamon, and nutmeg into soft, chewy bites. Rolled in cinnamon-sugar, these cookies are a delightful indulgence for chilly evenings or festive gatherings. Their inviting aroma will fill your kitchen with warmth, making them an essential addition to your fall baking repertoire.

Ingredients

Scale

2 3/4 cups all-purpose flour
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1 large egg
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Add the egg and pumpkin puree; mix until well combined.
In another bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Gradually add to the wet mixture until just combined.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in a mixture of sugar and cinnamon before placing them on the baking sheets about two inches apart.
Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 110
Sugar: 9g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Keywords: For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can also add chocolate chips or nuts for added texture. For extra flavor, consider incorporating ginger or cloves into your spice mix.