Description
These Soft Pumpkin Snickerdoodles are a delightful twist on the classic cookie, combining the warm flavors of autumn spices with a soft, chewy texture that melts in your mouth.
Ingredients
Scale
- ½ cup salted butter slightly softened
- 1 ½ cup sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons sugar for cinnamon sugar mixture
- 2 teaspoons cinnamon for cinnamon sugar mixture
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the slightly softened butter and 1 ½ cups of sugar until light and fluffy.
- Add the egg and pumpkin puree, mixing well until combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined.
- In a small bowl, combine 2 tablespoons of sugar and 2 teaspoons of cinnamon for the cinnamon sugar mixture.
- Scoop dough into balls and roll each ball in the cinnamon sugar mixture before placing on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Note 1: Ensure the butter is not too soft to maintain the right texture. Note 2: Use canned or homemade pumpkin puree, but not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 105 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 18 mg
Keywords: Soft Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Desserts, Autumn Treats