Description
Delicious pumpkin snickerdoodle cookies with a warm spice flavor.
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
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the 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, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Using a cookie scoop, portion out the dough and roll each ball in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can add chocolate chips or nuts for variation.
- For a more intense pumpkin flavor, increase the pumpkin puree to 1 1/4 cups.
- Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin desserts