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Pumpkin Snickerdoodle Cookies

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Soft, chewy cookies infused with pumpkin and warm spices, perfect for fall and holiday gatherings.

Ingredients

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

Instructions

  1. Preheat your oven: Start by preheating your oven to 350°F (175°C).
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. Cream the butter and sugars: In a separate bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the pumpkin and egg: Mix in the pumpkin puree, large egg, and vanilla extract until well combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Chill the dough (optional): Chill the cookie dough for about 30 minutes in the refrigerator.
  7. Prepare the cinnamon-sugar mixture: Combine the 1/4 cup of granulated sugar with the 2 teaspoons of ground cinnamon.
  8. Form the cookies: Scoop out dough and roll into balls, then roll in the cinnamon-sugar mixture.
  9. Bake: Place the coated dough balls on a baking sheet and bake for 10-12 minutes.
  10. Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

These cookies are perfect for sharing and make a lovely addition to any fall gathering. For a gluten-free option, use a gluten-free flour blend.

Nutrition

Keywords: pumpkin cookies, snickerdoodle cookies, fall desserts, autumn treats

Find it online: https://butteredtable.com/seasonal-pumpkin-snickerdoodle-cookies-fall-treats/