Description
Chewy pumpkin snickerdoodle cookies blend the flavors of pumpkin and cinnamon for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Using a cookie scoop, portion out the dough and roll into balls.
- Roll each ball in the cinnamon-sugar mixture.
- Place the balls on parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For a twist, add chocolate chips or nuts to the dough.
- Adjust baking time for softer or crunchier cookies.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chewy pumpkin snickerdoodle cookies, pumpkin cookies, fall desserts