Description
Chewy Pumpkin Snickerdoodles are the quintessential fall treat, combining the warm flavors of pumpkin with a classic snickerdoodle twist. These soft and chewy cookies, rolled in cinnamon sugar, are perfect for cozy evenings or festive gatherings. With their inviting aroma and rich taste, they are destined to become a seasonal favorite that everyone will adore.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream softened butter with granulated and brown sugars until fluffy. Mix in pumpkin puree and vanilla.
- Gradually add dry ingredients to the wet mixture until just combined.
- Roll dough into balls and coat in cinnamon sugar before placing on baking sheets about two inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft. Allow to cool before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For extra flavor, substitute half of the granulated sugar with brown sugar. Add chocolate chips or nuts for added texture. Chill the dough for at least 30 minutes before baking for chewier cookies.