Description
Pumpkin Snickerdoodle Cookies are a delightful fall treat that combines the classic snickerdoodle flavor with the rich essence of pumpkin, making them soft, chewy, and perfect for autumn gatherings.
Ingredients
- All-purpose flour: 2 ¾ cups (340 g)
- Pumpkin puree: 1 cup (240 g)
- Granulated sugar: 1 cup (200 g)
- Brown sugar: ½ cup (100 g), packed
- Unsalted butter: ½ cup (115 g), softened
- Eggs: 2 large
- Baking soda: 1 teaspoon
- Ground cinnamon: 2 teaspoons (plus extra for coating)
- Ground nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: 3 tablespoons (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, then stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Scoop out portions of dough and roll them into balls, about 1 to 1.5 inches in diameter.
- Roll each dough ball in a mixture of granulated sugar and cinnamon until fully coated.
- Place the 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 a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- For a vegan adaptation, replace eggs with flaxseed meal or chia seeds and use plant-based butter.
- Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
- Freeze cookies for up to three months for later enjoyment.
- 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: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookies, Fall Treat, Baking, Cookies, Pumpkin Recipes