Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Baking
Delightful chewy pumpkin snickerdoodle cookies that are perfect for fall baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon cinnamon sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Mix in the pumpkin, egg, and vanilla.
- In another bowl, whisk together the flour, baking soda, spices, and salt.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Form dough into balls and roll in cinnamon sugar before placing on a prepared baking sheet.
- Bake for 10-12 minutes or until edges are set.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a dash of ginger or cloves.
- Ensure cookies are completely cool before storing to maintain texture.
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chewy Pumpkin Snickerdoodle Cookies, Fall Baking, Pumpkin Cookies