Description
Pumpkin Snickerdoodle Cookies are a delightful fall treat that combines the classic snickerdoodle flavor with pumpkin puree and warm spices, resulting in soft, chewy cookies perfect for sharing.
Ingredients
Scale
- 1 cup unsalted butter, softened (226 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup packed brown sugar (100 grams)
- 1 cup pumpkin puree (240 grams)
- 2 large eggs
- 3 1/4 cups all-purpose flour (400 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling) (50 grams)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the cinnamon sugar mixture for rolling by combining granulated sugar and cinnamon in a small bowl.
- Scoop the dough into balls and roll them in the cinnamon sugar mixture.
- Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend.
- For vegan cookies, replace eggs with flax eggs or unsweetened applesauce.
- Ensure to measure flour correctly to avoid dry cookies.
- Chill the dough if it feels too sticky before rolling.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Keywords: Pumpkin Snickerdoodle Cookies, Fall Treat, Baking, Cookies, Pumpkin Recipes