Description
Delicious cookies combining pumpkin and classic snickerdoodle flavors, perfect for the fall season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup sugar (for rolling)
- 2 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Mix the softened butter, granulated sugar, and brown sugar until fluffy, about 3-4 minutes.
- Add the pumpkin puree and eggs to the mixture, mixing until well combined.
- Combine the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg in another bowl.
- Mix the dry ingredients into the wet mixture gradually until just combined. Don’t overmix.
- Prepare the cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
- Scoop portions of dough and roll them into balls.
- Roll each dough ball in the cinnamon sugar mixture before placing them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet before transferring to a wire rack.
- Enjoy your delicious Snickerdoodle Pumpkin Cookies with a warm drink!
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg