Pumpkin Snickerdoodle Cookies Recipe
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
24 cookies
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Calories
166 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Snickerdoodle Cookies Recipe
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These warm, sweet, and chewy pumpkin snickerdoodle cookies taste just like fall! Made with real pumpkin puree and a cinnamon-sugar coating.
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Ingredients
- ¾ cup salted butter room temperature (1½ sticks)
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup pumpkin puree
- 1 large egg room temperature
- 2¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
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Instructions
- Preheat your oven to 350°F and grease or line 1-2 baking sheet(s) with parchment paper.
- In a large mixing bowl, using a hand mixer, cream the softened butter, granulated white sugar, and brown sugar together until well combined and creamy.
- Add the pumpkin puree and egg to the butter mixture, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and cream of tartar.
- Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a small bowl, combine the granulated sugar, cinnamon, and nutmeg for the cinnamon-sugar topping.
- Scoop out portions of the dough using a 2-tablespoon cookie scoop and roll them into balls.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the cookies are slightly firm to the touch.
- Transfer cookies to a wire rack to cool completely.
Notes
- Storage: Store pumpkin snickerdoodle cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
- Storage: Store pumpkin snickerdoodle cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition Information
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Serving
1cookie
Calories
166kcal
(8%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
96mg
(4%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
984IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 96mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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