These chewy pumpkin snickerdoodle cookies are soft and full of fall flavor, with a hint of pumpkin spice and a sweet cinnamon-sugar coating. They’re perfect for autumn gatherings or whenever you’re craving a cozy treat.
Ingredients:
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 tablespoon cinnamon
Directions:
Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, cream butter and sugar until fluffy. Mix in pumpkin, egg, and vanilla. Gradually add dry ingredients until combined.
In a small bowl, combine cinnamon and sugar for coating. Roll dough into balls, coat in cinnamon-sugar, and place on a baking sheet.
Bake for 10-12 minutes until edges are lightly golden. Let cool before serving.
Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 160 kcal | Servings: 24 cookies