Description
Delicious and soft pumpkin snickerdoodle cookies, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup sugar (for rolling)
- 1 tbsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, sugar, and softened butter until smooth.
- Add the egg and mix until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll them 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 lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, do not overbake.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg