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Pumpkin Snickerdoodle Cookies: The Cozy, Indulgent Treat You Need

Pumpkin Snickerdoodle Cookies
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Discover the warm, spicy flavor of Pumpkin Snickerdoodle Cookies, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the pumpkin puree and eggs until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for coating.
  7. Shape the dough into balls and roll each ball in the cinnamon-sugar mixture.
  8. Place on the prepared baking sheet and bake for 10-12 minutes.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a chewier cookie, bake slightly longer.
  • Store in an airtight container to maintain freshness.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookies, Cookies, Fall Treats

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