Description
These Soft Pumpkin Snickerdoodles are a delightful twist on the classic cookie, combining the warm flavors of pumpkin and spices with a soft, chewy texture.
Ingredients
Scale
- ½ cup salted butter slightly softened
- 1 ½ cup sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the slightly softened salted butter and 1 ½ cup sugar until light and fluffy.
- Beat in the egg and pumpkin puree until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, mix together the 2 tablespoon sugar and 2 teaspoon cinnamon, then sprinkle the mixture on top of the cookie dough balls.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Make sure butter is slightly softened for easier mixing. Note 2: Use pure pumpkin puree, not pumpkin pie filling for best results.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 105 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 18 mg
Keywords: Soft Pumpkin Snickerdoodles, pumpkin cookies, fall baking, dessert recipes