Homemade Pumpkin Snickerdoodles
Deliciously chewy cookies blending snickerdoodle flavors with pumpkin and spices, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar. Add the pumpkin puree and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add this to the wet mixture until combined.
- Scoop tablespoons of dough and roll them into balls. Roll each ball in the extra sugar to coat.
- Place the cookie dough balls on a baking sheet lined with parchment paper, spacing them out. Bake for 10-12 minutes or until lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Use a cookie scoop for uniform cookie size. Ensure not to overbake for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://diyprzepisy.com/homemade-pumpkin-snickerdoodles/