Description
These Pumpkin Snickerdoodle Cookies are a delightful twist on a classic favorite, featuring a soft, chewy texture and warm spices, perfect for fall gatherings.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- ½ cup butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup granulated sugar mixed with 1 tablespoon cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Gradually add this to the wet ingredients.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Roll each dough ball in the cinnamon sugar mixture before placing it on the baking sheet.
- Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
- Beat the softened cream cheese with the powdered sugar until smooth.
- Spread the cream cheese filling on the flat side of one cookie and top it with another cookie to create a sandwich.
Notes
- For a dairy-free version, use vegan butter and a dairy-free cream cheese alternative.
- Chill the dough for about 30 minutes before baking for better shape and flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Snickerdoodle Cookies, fall cookies, pumpkin recipes, dessert recipes