Description
Savor the essence of fall with these soft, chewy pumpkin snickerdoodle cookies, perfectly spiced with cinnamon and adorned in a sweet sugar coating.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 cup canned pumpkin puree
- 3 tbsp granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until creamy. Add the egg and pumpkin puree; mix until smooth.
- Gradually add the dry mixture to the wet ingredients. Stir until just combined.
- In a small bowl, combine the granulated sugar and ground cinnamon for coating.
- Using a cookie scoop or spoon, form dough into small balls (about one tablespoon each). Roll in the cinnamon-sugar mixture before placing on the prepared baking sheets.
- Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on wire racks before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 6g
- Sodium: 58mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg
Keywords: Chill the dough for at least 30 minutes before baking for chewier cookies. Swap in nutmeg or ginger for added warmth. For extra texture, consider adding chopped nuts or dairy-free chocolate chips.