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Pumpkin Snickerdoodle Cookie Recipe: Soft, Chewy Fall Delight

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor
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Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and butter until smooth.
  3. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture until well combined.
  6. In a small bowl, mix the sugar and cinnamon for rolling.
  7. Roll the dough into balls, then roll each ball in the sugar-cinnamon mixture.
  8. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are set.
  10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For extra flavor, consider adding chopped nuts or chocolate chips to the dough.
  • These cookies can be stored in an airtight container for up to one week.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes, Dessert

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