Pumpkin Snickerdoodle Cookie Recipe: A Cozy Fall Indulgence
Indulge in the warmth of fall with these delicious Pumpkin Snickerdoodle Cookies. They’re the perfect treat for cozy evenings!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree and butter.
- Add sugar and egg; beat until smooth.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Roll dough into balls, then roll in the cinnamon-sugar mixture.
- Place on a baking sheet and bake for 10-12 minutes.
- Let cool and enjoy your cookies!
Notes
- Store in an airtight container for up to a week.
- These cookies freeze well; just thaw before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert