Description
Indulge in the warmth of fall with these soft and chewy pumpkin snickerdoodle cookies, perfectly spiced and rolled in cinnamon sugar for an irresistible treat.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup pumpkin puree
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup unsalted butter (softened)
- 1 large egg
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Prepare the Cookie Dough: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree and egg, mixing until well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Gradually add this mixture to the wet ingredients until just combined—avoid overmixing.
- Roll Into Balls: Using a tablespoon or cookie scoop, portion out dough balls. Roll each ball in granulated sugar followed by cinnamon-sugar mixture until fully coated.
- Bake: Place dough balls on ungreased baking sheets about two inches apart. Bake for 10-12 minutes or until edges are lightly golden while centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks. Serve warm for the ultimate cozy experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For extra flavor, consider adding chocolate chips or additional spices like ginger. Let the cookie dough chill for about 30 minutes before baking to enhance its texture.