Description
Soft Pumpkin Snickerdoodles are the perfect blend of chewy texture and warm, comforting flavors that make them an irresistible treat for fall. These cookies combine fragrant pumpkin puree with classic snickerdoodle spices to create a delightful dessert ideal for any autumn occasion. Their soft and tender crumb melts in your mouth, making them an excellent pairing with hot beverages or as a sweet snack. Easy to prepare and deliciously satisfying, this recipe will quickly become a seasonal favorite in your household.
Ingredients
Scale
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- Cinnamon sugar mixture (2 tablespoons sugar + 2 teaspoons cinnamon)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the slightly softened butter and sugar until smooth. Add the egg and pumpkin puree, mixing until well combined.
- Gradually mix in the flour, cream of tartar, baking soda, salt, and pumpkin pie spice until a cohesive dough forms.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls and coat in the cinnamon sugar mixture. If sticky, chill the dough for about 30 minutes first.
- Place on a parchment-lined cookie sheet, gently pressing each ball down. Bake for 10-13 minutes or until they look matte on top.
- Allow cooling briefly on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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: less than 1g
- Protein: 1g
- Cholesterol: 15mg