Description

Delicious pumpkin snickerdoodle cookies, perfect for fall. These soft, chewy cookies feature warm pumpkin and cinnamon-spice flavors, coated in a sweet cinnamon-sugar topping.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
For coating: 1/4 cup granulated sugar + 1 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together softened butter and 1 cup granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon for the coating.
Roll dough into 1-inch balls.
Roll each ball in the cinnamon-sugar mixture to coat.
Place cookies 2 inches apart on prepared baking sheets.
Bake for 9-11 minutes, or until edges are set and centers are still slightly soft.
Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling.
Do not overmix the dough.
Cookies will continue to set as they cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

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