Description
Delicious chewy pumpkin snickerdoodle cookies with a hint of cinnamon.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup sugar for rolling
- 1 tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, butter, and sugars until smooth.
- Add eggs and mix well.
- In another bowl, combine flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients.
- Form dough into balls and roll in cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a stronger flavor, add more spices.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: chewy pumpkin snickerdoodle cookies