Description
Chewy Pumpkin Snickerdoodle Cookies are the perfect autumn treat, merging the classic snickerdoodle’s soft, chewy texture with the warm flavors of pumpkin and spices. These delightful cookies are ideal for cozy nights or festive gatherings, offering a delicious bite that embodies fall. With easy preparation and customizable ingredients, you can whip up a batch that will impress family and friends.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, beat softened butter with brown and granulated sugars until creamy.
- Add eggs one at a time, mixing well after each addition. Blend in pumpkin puree and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Using a cookie scoop or tablespoon, drop mounds of dough onto prepared baking sheets, leaving space between them.
- Bake for 12-15 minutes or until golden around the edges but still soft in the center. Allow to cool on racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg