Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining the warm flavors of cinnamon and pumpkin spice in a soft, chewy cookie. These delightful cookies are easy to make and will fill your home with an irresistible aroma that captures the essence of fall. Whether enjoyed fresh from the oven or as part of a festive gathering, they are sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy. Add eggs and vanilla; mix well.
- Gradually combine dry ingredients into the wet mixture until just blended.
- Scoop dough onto baking sheets; roll each ball in a mixture of sugar and cinnamon before placing them on the sheet.
- Bake for 10-12 minutes until edges are golden but centers stay soft. Cool before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg