Description
Pumpkin snickerdoodles are a delightful autumn treat that brings a cozy twist to the classic cookie. With their soft, chewy texture and warm spices like cinnamon and nutmeg, these cookies are sure to become a seasonal favorite. Perfect for holiday gatherings or a comforting afternoon snack, they fill your kitchen with an irresistible aroma.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp baking powder
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in pumpkin puree and egg until combined.
- Gradually add dry ingredients to wet mixture, stirring gently until just mixed.
- Scoop dough onto prepared baking sheets and roll in cinnamon-sugar before baking.
- Bake for 10-12 minutes until edges are golden but centers are soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg