Description
Soft Pumpkin Snickerdoodles are the quintessential fall treat, combining the warm spices of autumn with a soft, chewy texture that melts in your mouth. These cookies are easy to make, making them perfect for both novice and experienced bakers alike. With the rich flavor of pumpkin puree and a delightful cinnamon sugar coating, they’re sure to be a hit at any gathering or cozy night in. Whether you enjoy them with coffee, tea, or as part of an impressive dessert platter, these cookies will quickly become your go-to fall favorite.
Ingredients
Scale
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- For coating: 2 tablespoons sugar, 2 teaspoons cinnamon, plus additional spices
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together sugar and slightly softened butter until fluffy. Add egg and pumpkin puree; mix until smooth.
- Combine flour, cream of tartar, baking soda, salt, and pumpkin pie spice into the mixture until fully incorporated.
- In a small bowl, mix cinnamon and sugar for the coating.
- Roll dough into 1-inch balls and coat in cinnamon sugar mixture.
- Place on a parchment-lined baking sheet and lightly press down each ball.
- Bake for 10-13 minutes until cookies appear matte on top; cool before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg