Pumpkin Snickerdoodle Cookies You’ll Crave This Fall
Indulge in these Pumpkin Snickerdoodle Cookies You’ll Crave This Fall, a delightful twist on a beloved classic that captures the essence of autumn. These cookies are soft, chewy, and infused with warm spices, making them the perfect treat for cozy gatherings or an everyday snack. With just 15 minutes of prep time, you can have a batch ready to enjoy in no time. Whether paired with a hot beverage or shared at festive gatherings, these cookies are sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Topping: 1/4 cup granulated sugar, 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Add pumpkin puree, egg, and vanilla to the butter mixture; mix until well combined.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Scoop dough onto prepared baking sheets, leaving space between each cookie.
- Mix sugar and cinnamon for topping; sprinkle over cookie dough.
- Bake for about 12 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg