Description
Soft Pumpkin Snickerdoodles with Cinnamon Sugar are the ultimate fall treat! These cookies are soft, chewy, and bursting with pumpkin spice flavor. With a delightful cinnamon sugar coating, they melt in your mouth and fill your home with an inviting aroma that captures the essence of autumn. Perfect for sharing at gatherings or enjoying solo, these snickerdoodles will quickly become a seasonal favorite.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon (plus extra for coating)
- 1/4 tsp salt
- 3 tbsp granulated sugar (for coating)
- 2 tbsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth. Beat in pumpkin puree and egg until well combined.
- In another bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.
- Roll tablespoon-sized dough balls in the cinnamon-sugar mixture to coat.
- Place on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool on sheets for a few minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg