Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats for You
Enjoy the delightful flavors of fall with these chewy pumpkin snickerdoodle cookies. Perfect for any autumn gathering!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup brown sugar
- ¾ cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ cup sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugars, and softened butter until creamy.
- Add the eggs and vanilla, and mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the ¼ cup of sugar with 1 tsp of cinnamon for rolling.
- Roll the dough into balls, then roll them in the cinnamon sugar mixture.
- Place on a 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
- For extra flavor, consider adding chocolate chips or nuts.
- Ensure your butter is at room temperature for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg