Description
Experience the essence of autumn in every bite with these soft, chewy pumpkin snickerdoodle cookies, perfectly spiced and bursting with flavor.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus extra for rolling)
- ½ tsp nutmeg
- 1 cup pumpkin puree (not pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup unsalted butter, softened
- 2 large eggs
- Pinch of salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Pumpkin and Eggs: Mix in the pumpkin puree and eggs until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Roll & Bake: Scoop tablespoon-sized balls of dough, roll them in a mixture of granulated sugar and cinnamon, and place on prepared baking sheets. Bake for 10-12 minutes or until edges are golden brown.
- Cool and Serve: Allow cookies to cool slightly before transferring them to plates.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: - Chill the dough for at least 30 minutes before baking to help maintain shape. - For added texture, consider folding in chocolate chips or nuts. - Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.