Description
Soft Pumpkin Snickerdoodles are the ultimate fall treat, combining the rich flavors of pumpkin and warm cinnamon sugar into soft, chewy cookies. Their delightful aroma fills your kitchen as they bake, creating a cozy atmosphere perfect for sharing with family or enjoying solo. These cookies are not only easy to make but also a nostalgic reminder of joyful moments spent in the kitchen. Get ready to indulge in these sweet bites that are sure to become your new favorite!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree (100% pure)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, room temperature
- 1 large egg
- ½ tsp salt
- 2 tbsp granulated sugar + 1 tsp cinnamon (for cinnamon sugar topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, cream butter with granulated and brown sugars until light and fluffy.
- Add the egg and pumpkin puree; mix until smooth.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Scoop rounded tablespoons onto parchment-lined baking sheets, spacing them two inches apart. Roll in cinnamon sugar if desired.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg