Print

Pumpkin Snickerdoodle Cookies: Indulgent Treats for Fall Cravings

Pumpkin Snickerdoodle Cookies
Print Recipe

Deliciously soft and chewy Pumpkin Snickerdoodle Cookies that perfectly capture the essence of fall.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the pumpkin puree, sugar, brown sugar, and softened butter until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and ground cinnamon for rolling.
  7. Using a cookie scoop or your hands, form balls of dough and roll them in the sugar-cinnamon mixture.
  8. Place the dough balls on the prepared baking sheet, spaced 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are set and the tops are lightly golden.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, add chocolate chips or chopped nuts to the dough.
  • These cookies can be enjoyed warm or stored for later.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookies, fall cookies, pumpkin cookies

Find it online: https://familydishguide.com/pumpkin-snickerdoodle-cookies-indulgent-treats-for-fall-cravings/