Pumpkin Snickerdoodle Cookie Recipe: Indulge in Fall’s Best Treat
Pumpkin Snickerdoodle Cookies You’ll Crave This Fall
- 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 pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, sugar, and brown sugar. Add pumpkin puree and vanilla extract, mixing well.
- In another bowl, combine flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and clove.
- Gradually add the dry ingredients to the wet ingredients until well blended.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
Notes
- For extra flavor, sprinkle some cinnamon sugar on top before baking.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert