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Soft Pumpkin Snickerdoodles


  • Author: Marlene Quinn
  • Total Time: 45 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian

Description

Delightfully soft and chewy pumpkin cookies with a cinnamon-sugar coating, perfect for autumn gatherings.


Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • For rolling: 1/4 cup granulated sugar mixed with 2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and pumpkin puree, mixing until fully combined.
  3. In another bowl, whisk together flour, baking soda, salt, and spices. Gradually add this dry mixture to your wet ingredients, stirring gently until just combined.
  4. Chill the dough in the refrigerator for 30–60 minutes to enhance flavors and help them hold their shape.
  5. Prepare the cinnamon-sugar by mixing granulated sugar with cinnamon in a small bowl.
  6. Scoop tablespoons of dough and roll them into balls; roll each ball generously in the cinnamon-sugar mixture.
  7. Place the coated dough balls on the lined baking sheet, spacing them out for spreading. Bake for 10–12 minutes, until the edges are set but the centers are still soft.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For healthier options, substitute coconut oil for butter or use whole wheat flour. Chilling the dough is crucial for texture!

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: pumpkin cookies, snickerdoodles, fall treats, autumn desserts, family recipes