Description
Soft Pumpkin Snickerdoodles are the ultimate fall treat, combining the warm, comforting flavors of pumpkin and aromatic spices with the classic chewy texture of snickerdoodles. These cookies are easy to make, perfect for gatherings, or just a cozy night in. Each bite is soft and delightful, making them an irresistible addition to your autumn baking lineup.
Ingredients
Scale
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 2 tablespoons sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, cream together slightly softened butter and sugar until fluffy. Mix in egg and pumpkin puree.
- Combine flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a separate bowl. Gradually add to the wet mixture until a dough forms.
- Prepare cinnamon sugar by mixing sugar and cinnamon in a small bowl.
- Roll dough into 1-inch balls and coat with cinnamon sugar.
- Place on a parchment-lined baking sheet, press lightly, and bake for 10-13 minutes until tops appear matte.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg