Description
Experience the cozy flavors of fall with soft pumpkin snickerdoodle cookies, perfectly spiced and delightful for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon (plus extra for rolling)
- 1/2 cup butter, softened
- 1 teaspoon baking soda
- 1 large egg
- Pinch of salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
- Cream Butter and Sugars: In another large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add Pumpkin and Egg: Mix in the pumpkin puree and the egg until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Roll into Balls: Scoop tablespoons of dough and roll them into balls. In a separate bowl, mix some sugar with cinnamon for rolling each ball generously.
- Bake: Place rolled dough balls on prepared baking sheets about two inches apart. Bake for 10-12 minutes or until lightly golden around the edges. Allow cookies to cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For added flavor, consider mixing in chocolate chips or chopped nuts. Store cookies in an airtight container for up to one week or freeze for longer storage.