Description
Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the ultimate fall treat, combining the warm flavors of pumpkin and cinnamon in a soft, chewy cookie. Perfect for cozy gatherings or as a sweet afternoon snack, these delightful cookies will fill your home with an irresistible aroma that evokes the essence of autumn. With their delightful cinnamon-sugar coating, they offer a perfect balance of spice and sweetness, making them a must-bake this season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together softened butter, granulated sugar, brown sugar, and pumpkin puree until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Scoop tablespoon-sized balls of dough and roll in a mixture of granulated sugar and cinnamon.
- Place on parchment-lined baking sheets and bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on baking sheets for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 100
- Sugar: 9g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg