Description
Soft Pumpkin Snickerdoodles with Cinnamon Sugar are a delightful fall treat that perfectly blend the warm flavors of pumpkin and cinnamon. These soft, chewy cookies melt in your mouth and evoke cozy memories of baking with loved ones. With their beautiful golden hue and irresistible cinnamon sugar coating, they are perfect for holiday gatherings or a sweet indulgence any day of the week.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon (plus extra for rolling)
- 2 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/4 tsp salt
- Cinnamon sugar mixture (for rolling): 2 tbsp granulated sugar + 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in pumpkin puree and egg until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Chill dough for about 30 minutes in the refrigerator.
- Scoop dough into balls, roll in cinnamon sugar, and place on lined baking sheets.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg