Pumpkin Snickerdoodle Cookie Recipe: The Best Chewy Fall Treats
Discover the ultimate pumpkin snickerdoodle cookie recipe that’s perfect for 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
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For extra flavor, sprinkle cinnamon and sugar on top of the cookies before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Chewy Pumpkin Snickerdoodle Cookies Recipe