Description
Soft and chewy pumpkin snickerdoodle cookies with a hint of cinnamon and pumpkin spice.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin spice in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy. Add pumpkin puree, egg, and vanilla; mix well.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl for rolling.
- Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart and bake for 10-12 minutes.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Use fresh pumpkin puree for best flavor.
- Do not overbake—cookies will firm up as they cool.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chewy pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle recipe, fall baking