Description
Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the perfect autumn treat, combining the warm flavors of pumpkin and spices into soft, chewy cookies. With a delightful cinnamon-sugar coating, these cookies not only taste amazing but also fill your kitchen with an irresistible aroma. Ideal for cozy evenings or festive gatherings, they’re sure to impress everyone—even those who claim they don’t like pumpkin!
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp ground cinnamon (plus extra for rolling)
- ½ cup unsalted butter (softened)
- 1 tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, cream softened butter with both sugars until light and fluffy.
- Mix in pumpkin puree and egg until smooth.
- Gradually add dry ingredients until just combined; do not over-mix.
- Scoop tablespoons of dough onto the prepared sheets, spacing them out.
- Roll each dough ball in a mixture of cinnamon and sugar before baking.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg