Description
Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, chewy, and infused with warm pumpkin spice, these cookies are perfect for any occasion—be it Thanksgiving or a simple weeknight treat. The delightful aroma wafting through your kitchen will invite everyone to gather ’round for a sweet moment of joy. With just the right amount of sweetness and an irresistible cinnamon-sugar coating, these cookies will surely become a cherished favorite.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- ¼ cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, cream softened butter with granulated sugar and brown sugar until fluffy.
- Mix in pumpkin puree and egg until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop dough into balls, roll in cinnamon-sugar mixture, and place on prepared sheets.
- Bake for 10-12 minutes or until edges are golden; cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg