Irresistible Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are the perfect autumn treat, combining the cozy flavors of pumpkin and cinnamon into soft, chewy cookies. These delightful treats are ideal for sharing at gatherings or enjoying with a warm cup of tea. With their inviting aroma and delightful taste, each bite captures the essence of fall, making them a must-bake this season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- ½ cup unsalted butter (softened)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, cream the granulated sugar, brown sugar, and softened butter until fluffy. Add the egg and vanilla; mix until combined.
- Gradually add dry ingredients into the wet mixture; fold in pumpkin puree until just mixed.
- Scoop dough onto prepared sheets about two inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Allow to cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg