Description
Experience the warmth of autumn with these Soft Pumpkin Snickerdoodles. These fluffy cookies are infused with pumpkin and cinnamon, creating a comforting treat perfect for any occasion. With a delightful sugar coating, they offer a nostalgic taste of home-baked goodness that’s sure to impress friends and family.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar (light)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in pumpkin puree and eggs; mix until well combined.
- In another bowl, sift together flour, baking powder, cinnamon, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined—avoid overmixing.
- Scoop dough balls using a tablespoon; roll in cinnamon-sugar mixture before placing on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg