Description
Indulge in the cozy flavors of fall with these Soft Pumpkin Snickerdoodles. These delightful cookies feature a fluffy texture, warm pumpkin essence, and a sweet cinnamon sugar coating that transforms each bite into a comforting experience. Perfect for autumn gatherings or as a treat to brighten your day, they’re easy to make and irresistible!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup pure pumpkin puree
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the pumpkin puree until smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly mix this into the wet ingredients until just combined.
- Scoop dough balls onto prepared baking sheets. Roll each ball in a mixture of cinnamon sugar before placing them on the sheets.
- Bake for 10-12 minutes until edges are firm but centers remain soft. Cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg