Description
Chewy pumpkin snickerdoodle cookies are the perfect autumn delight, combining the warm flavors of cinnamon and pumpkin in a soft, chewy texture. These irresistible treats create a cozy atmosphere for any gathering or quiet afternoon at home. With their inviting aroma and delightful taste, they’re destined to become a seasonal favorite. Enjoy them fresh from the oven or store them for later indulgence!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
- In another bowl, cream softened butter with brown sugar and granulated sugar until fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients; mix until just combined.
- Scoop tablespoon-sized balls of dough and roll in a cinnamon-sugar mixture (1/4 cup sugar + 2 tsp cinnamon) before placing on parchment-lined baking sheets.
- Bake for 10-12 minutes until edges are slightly crispy and centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 112
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg