Description
Delightfully soft and chewy pumpkin snickerdoodle cookies perfect for the fall season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup caramel sauce (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Add the pumpkin puree and egg, mixing until well blended.
- Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in another bowl.
- Gradually stir the dry ingredients into the wet mixture until fully combined.
- Roll the dough into small balls and coat them in a mix of sugar and cinnamon.
- Place the balls on a baking sheet lined with parchment paper, giving space to spread.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Drizzle with caramel sauce if desired.
- Let cool slightly before serving.
Notes
For best results, let dough chill for 30 minutes before rolling. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg