Pumpkin Snickerdoodle Cookies
Pumpkin snickerdoodle cookies are the ultimate fall indulgence, combining the warm, cozy flavors of pumpkin with a delightful cinnamon-sugar crust. Soft and chewy, these cookies are perfect for gatherings or a sweet treat at home. Easy to make with minimal effort, they’re sure to become a favorite among family and friends!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt.
- In another bowl, beat together pumpkin puree, sugar, and eggs until smooth.
- Gradually add the dry mix to the wet ingredients and combine thoroughly.
- Scoop spoonfuls of dough, roll into balls, and coat in cinnamon-sugar before placing them on a lined baking sheet.
- Bake for 10-12 minutes or until edges are golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg