Description
These pumpkin snickerdoodle cookies bring the flavors of fall to your table in a delightful and chewy treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon cinnamon sugar (1 tablespoon sugar + 1 teaspoon cinnamon for rolling)
Instructions
- In a large bowl, cream together the softened…: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs: Add the pumpkin puree and eggs. Mix until fully combined.
- In a separate bowl, whisk together the flour,…: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet…: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Refrigerate the dough for 15 minutes to make it easier to handle: Refrigerate the dough for 15 minutes to make it easier to handle.
- Roll the dough into balls about 1 inch…: Roll the dough into balls about 1 inch in diameter and roll each ball in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking…: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers are still soft: Bake for 10-12 minutes until the edges are set but the centers are still soft. Allow cooling on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 calories
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg