Soft Pumpkin Snickerdoodles Cookies
Indulge in the cozy flavors of fall with these Soft Pumpkin Snickerdoodles Cookies. This delightful twist on the classic recipe combines the rich essence of pumpkin with a warm cinnamon-sugar crust, creating soft, chewy cookies that are perfect for any occasion. Whether you’re hosting a holiday gathering or enjoying a quiet evening at home, these cookies will fill your kitchen with an irresistible aroma and leave everyone asking for more!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then mix in pumpkin puree until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients until just combined; avoid overmixing.
- Roll tablespoon-sized balls of dough in cinnamon-sugar (1/4 cup granulated sugar mixed with 2 tsp cinnamon) and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden; centers should remain slightly underbaked.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg