Description
Pumpkin Snickerdoodles are the ultimate fall indulgence, combining the rich flavors of pumpkin and warm spices with a delightful cinnamon-sugar coating. These soft and chewy cookies are perfect for autumn gatherings or cozy evenings at home. With every bite, you’ll experience the comforting taste of pumpkin pie wrapped in a classic snickerdoodle form. Simple to prepare and irresistibly delicious, these cookies will quickly become a favorite in your seasonal baking repertoire.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 large egg
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon (for coating)
Instructions
- In a bowl, whisk together flour, cream of tartar, baking soda, salt, and spices. Set aside.
- In another bowl, cream softened butter with 1 cup sugar until fluffy. Beat in egg, then add pumpkin and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined. Chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment.
- Combine remaining sugar and cinnamon in a shallow bowl. Roll chilled dough into balls and coat with the mixture.
- Place on prepared sheets, spaced apart, and bake for 10-12 minutes until edges are lightly set.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 28g)
- Calories: 100
- Sugar: 7g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg