Description
Chewy Pumpkin Snickerdoodle Cookies are soft, spiced cookies with a pumpkin flavor.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, brown sugar, granulated sugar, and butter until creamy.
- Add the egg and mix well.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and baking powder.
- Gradually add dry ingredients to wet ingredients. Mix until combined.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into balls and roll in cinnamon sugar mixture.
- Place on baking sheet and bake for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a stronger pumpkin flavor, add more pumpkin puree.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Chewy Pumpkin Snickerdoodle Cookies