Description
Experience the essence of fall with these irresistible pumpkin snickerdoodle cookies. Each bite offers a delightful crunch followed by a soft, pillowy center infused with warm spices and sweet pumpkin. Perfect for sharing at holiday gatherings or enjoying on a cozy evening, these cookies are sure to evoke fond memories and smiles all around.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree (not pie filling)
- 2 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture while stirring gently.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Scoop and roll dough into balls, then roll in cinnamon-sugar before placing on baking sheets.
- Bake for 10-12 minutes until golden around the edges; let cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg