Description
Soft Pumpkin Snickerdoodles are a delightful fall treat that combines the beloved flavors of pumpkin and warm spices with the traditional snickerdoodle cookie. These cookies are soft, chewy, and bursting with autumn goodness—perfect for cozy gatherings, holiday festivities, or simply as an afternoon indulgence.
Ingredients
Scale
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 2 tablespoons sugar (for cinnamon sugar coating)
- 2 teaspoons cinnamon (for cinnamon sugar coating)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the sugar and slightly softened butter. Add the egg and pumpkin puree, mixing until smooth.
- Combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a separate bowl. Gradually mix into the wet ingredients until a dough forms.
- In a small bowl, combine sugar and cinnamon for coating. Roll about an inch of dough into balls and coat each in the cinnamon-sugar mixture.
- Place coated dough balls on a parchment-lined baking sheet, flattening them slightly. Bake for 10-13 minutes until they are matte on top.
- Allow cooling on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg