Description
Indulge in the delightful flavors of autumn with these Pumpkin Snickerdoodle Cookies. This unique twist on a classic favorite combines the warm spices of cinnamon and nutmeg with the richness of pumpkin puree, creating a soft and chewy cookie that’s perfect for any fall occasion. Whether you’re hosting a cozy gathering or simply treating yourself, these cookies are sure to satisfy your sweet cravings. Easy to make and even easier to enjoy, they embody the essence of the season with every delicious bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract; mix well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Using a cookie scoop or spoon, portion dough onto parchment-lined baking sheets with space between each cookie.
- In a small bowl, combine additional granulated sugar and cinnamon; sprinkle over each cookie before baking.
- Bake for 10-12 minutes or until edges are golden brown. Allow cooling on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg