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Pumpkin Snickerdoodle Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 120
Delightful pumpkin-infused snickerdoodle cookies that are soft, chewy, and perfect for fall.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Coating

  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions 

  • Preheat oven to 350°F (175°C) and line a baking sheet.
  • Beat butter, granulated sugar, and brown sugar until fluffy.
  • Add pumpkin puree and egg, beat until combined.
  • Whisk flour, cinnamon, pumpkin pie spice, salt, and baking soda in a separate bowl.
  • Gradually mix dry ingredients into wet ingredients.
  • Roll dough into balls, coat in cinnamon-sugar, and bake for 10-12 minutes.

Notes

For extra flavor, add chopped nuts or chocolate chips to the dough.
Calories: 120kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin