Easy Pumpkin Snickerdoodle Cookies
Delicious and tender Pumpkin Snickerdoodle Cookies, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons of cinnamon-sugar mixture for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing until well-combined.
- Mix the dry ingredients in a separate bowl, then gradually add to the wet mixture.
- Chill the dough in the refrigerator for at least 30 minutes (optional).
- Form cookie balls about 1.5 inches in diameter.
- Roll each ball in the cinnamon-sugar mixture.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough helps enhance flavors and maintain cookie shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, snickerdoodle, fall baking, autumn treats, dessert recipes