Description
Indulge in the cozy flavors of fall with these Pumpkin Snickerdoodle Cookies! Soft, chewy, and perfectly spiced, these cookies combine the rich taste of pumpkin puree with a delightful blend of warm spices, making them an irresistible treat for any occasion. The unique spiced sugar coating adds a sweet crunch that beautifully complements the tender texture. Whether you’re sharing them at a festive gathering or enjoying them with a warm beverage at home, these cookies are sure to be a hit!
Ingredients
Scale
- 1/2 cup unsalted butter (very softened)
- 3/4 cup light brown sugar
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar (for coating)
- 1 1/2 teaspoons pumpkin pie spice (for coating and dough)
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
Instructions
- In a medium bowl, whisk together softened butter, brown sugar, pumpkin puree, and vanilla until smooth.
- In another bowl, mix flour, pumpkin pie spice, cream of tartar, baking soda, kosher salt, and baking powder.
- Combine wet and dry ingredients until fully blended. Cover and refrigerate until firm (ideally overnight).
- Preheat oven to 350°F (175°C) and line cookie sheets with silicone mats.
- Mix granulated sugar with pumpkin pie spice for the coating.
- Scoop dough into balls (about 2 tablespoons each), roll in spiced sugar, and place on prepared sheets.
- Bake for 11-12 minutes until edges are set; let cool before transferring to wire racks.
- 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: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg