40 Years of Cozy: Pumpkin Snickerdoodle Cookies
Soft, spiced pumpkin snickerdoodle cookies that are perfect for the fall season. These cookies are chewy, with a hint of cinnamon and nutmeg, and a delightful sugary crust.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar, for rolling
- 1 tablespoon ground cinnamon, for rolling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.
- Roll rounded tablespoons of dough into balls, then roll them in the cinnamon-sugar mixture.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pie filling.
- Do not overmix the dough after adding the dry ingredients.
- For chewier cookies, bake for a shorter amount of time.
- Store cooled cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150
- Sugar: Approximately 15g
- Sodium: Approximately 50mg
- Fat: Approximately 8g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 3g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 1g
- Protein: Approximately 2g
- Cholesterol: Approximately 30mg