Description
Indulge in the flavors of fall with the Best Pumpkin Snickerdoodle Cookies. These Soft and Chewy Pumpkin Snickerdoodles bring together the classic charm of snickerdoodles with the warm essence of pumpkin. Discover the ultimate Pumpkin Snickerdoodle Cookie Recipe, perfect for any autumn gathering.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
- Cinnamon-sugar for coating
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla extract; mix until fully incorporated.
- In another bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring until combined.
- Mix cinnamon and sugar for the coating on a plate.
- Scoop tablespoon-sized balls of dough and roll in cinnamon-sugar.
- Place on a baking sheet, evenly spaced.
- Bake for 10–12 minutes or until edges turn golden brown.
- Let cool on a wire rack before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill dough for 30 minutes to prevent spreading.
- Store cookies in an airtight container for freshness.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Snickerdoodles, Cookie Recipe