Description
Pumpkin Snickerdoodles are soft, chewy cookies infused with pumpkin puree and warm spices, making them the perfect treat for fall.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- 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 dough balls 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 stronger pumpkin flavor, add more pumpkin puree.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add chocolate chips or nuts for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg