Description
These Snickerdoodle Pumpkin Cookies are soft, chewy, and full of fall flavor combining warm cinnamon sugar with rich pumpkin for a cozy seasonal twist on the classic snickerdoodle.
Ingredients
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin purée
1 large egg
2 tsp vanilla extract
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 1/2 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Mix in pumpkin purée, egg, and vanilla until smooth.
5. Gradually add dry ingredients and mix until combined.
6. In a small bowl, mix cinnamon and sugar for coating.
7. Scoop tablespoon-sized dough balls and roll in the cinnamon sugar mixture.
8. Place cookies on prepared baking sheets, spacing 2 inches apart.
9. Bake 10–12 minutes, or until edges are set and centers look soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking.
Add a cream cheese drizzle for a bakery-style touch.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, snickerdoodle pumpkin cookies, fall dessert, cinnamon sugar cookies