Pumpkin Snickerdoodle Cookies
Pumpkin snickerdoodle cookies are the quintessential autumn treat, blending the warm flavors of pumpkin and spices like cinnamon and nutmeg into soft, chewy delights. These cookies not only fill your home with a sweet aroma but also create moments of joy with every bite. Perfect for sharing at gatherings or enjoying with a warm drink, they embody the cozy spirit of fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ½ cup unsalted butter, softened
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, cream of tartar, salt, and cinnamon.
- In a large bowl, cream together granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add pumpkin puree and eggs to the mixture, along with vanilla extract; mix until smooth.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Roll tablespoon-sized balls of dough in a cinnamon-sugar mixture before placing them on prepared baking sheets.
- Bake for 10-12 minutes or until lightly golden around the edges. Let cool slightly before enjoying.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg