Description
These delightful Cinnamon Pumpkin Cookies are the epitome of Homemade Fall Cookies, offering a simple yet indulgent taste of autumn with every bite. Learn How To Make Pumpkin Cookies that exude warmth and seasonal charm, perfect for any cozy gathering. Enjoy the blend of cinnamon and pumpkin in this Easy Pumpkin Cookie Recipes that showcase the beauty of baking during the fall.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed (light or dark)
- 1/4 cup White granulated sugar
- 3/4 cup Canned pumpkin puree (blotted to remove excess moisture)
- 1 tsp Pure vanilla extract
- 1 Large egg yolk, room temperature
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Start by preheating your oven to 350°F and lining your baking sheets with parchment paper.
- In a mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, use an electric mixer to cream together the butter, brown sugar, and 1/4 cup of white granulated sugar until light and fluffy.
- Add the pumpkin puree, vanilla extract, and egg yolk to the butter mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- In a small bowl, mix the remaining 1/2 cup of granulated sugar with 1 tsp of cinnamon.
- Scoop tablespoon-sized amounts of dough and roll each into a ball. Roll the dough balls in the cinnamon-sugar mixture before placing them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the Pumpkin Snickerdoodles to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
Notes
- To keep cookies soft, avoid overbaking; they should appear slightly underdone in the center when removed from the oven.
- Blot pumpkin puree to remove excess moisture to prevent cakey cookies.
- Ensure flour is measured properly by spooning it into the measuring cup and leveling it off with a knife.
- Cool cookies adequately on the baking sheets to prevent them from breaking apart during the transfer.
- Customize by adding chocolate chips, nuts, or varying spices for extra flavor.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Pumpkin Snickerdoodles, fall cookies, pumpkin cookies, cinnamon cookies