Description
Chewy, warmly spiced, and wrapped in a cinnamon sugar coating, these pumpkin snickerdoodles are the ultimate fall treat. A soft interior meets a crisp edge in each bite, combining the cozy flavors of pumpkin, cinnamon, and nutmeg.
Ingredients
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon cream of tartar
1 teaspoon baking soda
½ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 cup pumpkin puree
¼ cup granulated sugar (for coating)
1 tablespoon cinnamon (for coating)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and pumpkin puree; mix until smooth.
4. In a separate bowl, whisk flour, cinnamon, nutmeg, cream of tartar, and baking soda.
5. Gradually combine dry ingredients into the wet mixture until fully incorporated.
6. In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon cinnamon.
7. Scoop dough into balls and roll each in the cinnamon sugar mixture.
8. Place on baking sheet and bake for 10–12 minutes until edges are golden.
9. Cool slightly on the sheet, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 7 days.
You can freeze the cookies for up to 3 months; thaw at room temperature before serving.
Flax eggs can replace regular eggs for a vegan version.
Avoid overbaking to maintain a chewy center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chewy pumpkin snickerdoodle cookies, fall cookies, cinnamon sugar cookies, pumpkin snickerdoodles