Description
Soft pumpkin snickerdoodles with cinnamon sugar are the perfect autumn treat, capturing the essence of fall in every bite. With their fluffy texture and delightful spices, these cookies are a crowd-pleaser for any occasion. The warm notes of pumpkin and cinnamon envelop your senses, making them irresistible. Whether enjoyed warm from the oven or shared at gatherings, these cookies promise to bring smiles and comfort with every delicious mouthful.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- In another bowl, cream softened butter with both sugars until light and fluffy. Mix in pumpkin puree, egg, and vanilla until smooth.
- Gradually combine the dry ingredients with the wet mixture until just combined; avoid overmixing.
- Scoop dough onto prepared sheets; roll each ball in cinnamon-sugar before baking.
- Bake for 10-12 minutes until edges are golden but centers remain soft. Let cool slightly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg