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–+ servings

Pumpkin Snickerdoodles

Delightful and soft cookies infused with pumpkin spice, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

For the Cookie Dough

  • 1 cup unsalted butter, softened At room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree Canned or homemade
  • 2 large eggs
  • 3 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

For Rolling

  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree and eggs, mixing until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • In a small bowl, mix together the sugar and cinnamon for rolling.
  • Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll them in the sugar-cinnamon mixture.
  • Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Baking

  • Bake for 10-12 minutes until the edges are lightly golden.
  • Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Dough can be prepared up to 3 days in advance. Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSodium: 50mgSugar: 9g
Keyword Cookies, Cozy Treats, Fall Baking, Pumpkin Snickerdoodles, Pumpkin Spice
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