Description
Pumpkin Snickerdoodle Cookies are the ultimate fall treat, blending warm spices and sweet pumpkin for a delightful twist on the classic snickerdoodle. These soft, chewy cookies are easy to make, perfect for sharing at gatherings or enjoying alone with a cozy beverage. With their golden hue and cinnamon-sugar dusting, they capture the essence of autumn in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- Pinch of salt
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, cinnamon, and salt.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract.
- Beat in the egg until well combined.
- Gradually stir dry ingredients into wet mixture until just combined.
- Scoop dough onto prepared baking sheets, leaving space between each cookie. Bake for 12-15 minutes or until edges are lightly golden while centers remain soft.
- Allow cooling slightly before transferring cookies to a wire rack.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: - For added flavor, mix in chocolate chips or nuts.- To make gluten-free cookies, substitute all-purpose flour with a gluten-free blend containing xanthan gum.