Pumpkin Snickerdoodle Cookies
Soft pumpkin-spiced cookies with a crisp cinnamon-sugar coating. Autumnal and quick to bake, these cookies blend holiday warmth with snickerdoodle tang.
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Servings: 24 servings
Calories: 180kcal
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C)
- Whisk flour, baking powder, salt, cinnamon, and nutmeg in a bowl
- Beat butter and brown sugar until fluffy
- Add vanilla, egg, and pumpkin puree to butter mixture
- Mix wet ingredients into dry ingredients until smooth
- Form dough into 15 balls (1 1/2 oz each)
- Combine granulated sugar and cinnamon in a bowl
- Roll each dough ball in cinnamon-sugar mixture
- Place on baking sheet 2 inches apart
- Bake 12-14 minutes until golden
- Cool on wire racks
- Re-roll in cinnamon-sugar after cooling
Notes
Chill dough for 30 minutes if cookies flatten too much
Use fresh pumpkin puree, not canned
For crisp coating, ensure cinnamon-sugar mixture is dry and not clumpy
Use fresh pumpkin puree, not canned
For crisp coating, ensure cinnamon-sugar mixture is dry and not clumpy
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 120mg | Sugar: 15g