Description
These pumpkin snickerdoodle cookies are soft, chewy, and filled with warm spices, making them the perfect treat for cozy autumn days.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together granulated sugar, brown sugar, and softened butter until fluffy.
- Add Pumpkin and Egg: Stir in the pumpkin puree and egg until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients. Mix until just combined.
- Roll & Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Bake for about 10–12 minutes or until edges are lightly golden.
- Cool and Enjoy: Allow cookies to cool slightly before transferring to plates. Enjoy warm or at room temperature!
Nutrition
- Serving Size: 1 cookie approximately 30g
- Calories: 102
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: For added texture, consider mixing in chocolate chips or nuts. Chilling the dough for 30 minutes before baking can enhance flavors.