Pumpkin Snickerdoodles Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
-
Chilling Time
4 hrs
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Total Time
4 hrs 21 mins
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Servings
36
-
Calories
66 kcal
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Course
Baked Goods
-
Cuisine
American
Pumpkin Snickerdoodles Recipe
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Indulge in the ultimate fall treat with soft, chewy Pumpkin Snickerdoodles! Packed with pumpkin and pumpkin spice flavor.
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Ingredients
- ½ Cup butter softened
- ½ Cup brown sugar
- ¼ Cup white sugar
- 1/3 Cup pumpkin puree
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 ½ teaspoon pumpkin spice
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling the cookies
- ¼ Cup sugar
- 2 teaspoon pumpkin spice
Instructions
- In a large bowl, using an electric mixer or stand mixer, cream together butter, ½ cup brown sugar, and ¼ cup white sugar until well mixed.
- Add in pumpkin puree and vanilla, and continue mixing until well blended.
- In a separate bowl, whisk together flour, 1 ½ teaspoons of pumpkin spice, cream of tartar, baking soda, and salt.
- Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.
- Cover the bowl and refrigerate for at least 4 hours.
- When ready to bake, preheat the oven to 350 degrees F and line your cookie sheet with parchment paper.
- Stir the ¼ cup sugar and two teaspoons pumpkin spice in a small bowl or shallow dish.
- Scoop dough out 1 tablespoon at a time and roll into a ball. Place the ball in the sugar and pumpkin spice mixture and roll around to cover. Place on your prepared baking sheet.
- Continue rolling the dough into balls and coating them with the sugar mixture. Place them about 2 inches apart on your baking sheet.
- Bake for 11-13 minutes or until the top begins to crack.
- Allow to cool on the baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.
Notes
- This recipe only uses part of a can of pumpkin puree. Use the extra to make a
- pumpkin spice latte
- or a pumpkin milkshake to serve with the cookies!
- If you don't have pumpkin spice, you can use cinnamon.
- Chilling the dough for at least 4 hours is crucial for perfect texture. Chilled dough is easier to handle and will spread less in the oven, resulting in thicker, chewier cookies.
- These cookies are meant to be soft and chewy, so don't leave them in the oven for too long. They should just start to crack on top and set around the edges, but they should still be soft in the middle.
- This recipe only uses part of a can of pumpkin puree. Use the extra to make a pumpkin spice latte or a pumpkin milkshake to serve with the cookies!
- If you don't have pumpkin spice, you can use cinnamon.
- Chilling the dough for at least 4 hours is crucial for perfect texture. Chilled dough is easier to handle and will spread less in the oven, resulting in thicker, chewier cookies.
- These cookies are meant to be soft and chewy, so don't leave them in the oven for too long. They should just start to crack on top and set around the edges, but they should still be soft in the middle.
Nutrition Information
Show Details
Calories
66kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
53mg
(2%)
Potassium
30mg
(1%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
432IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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