Description
Delicious and flavorful Pumpkin Snickerdoodles recipe that combines the warmth of pumpkin with the classic snickerdoodle cookie. These soft and chewy cookies are perfect for fall and winter seasons.
Ingredients
Scale
For the Cookie Dough:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree
- 1 and 1/2 cups (188g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Optional: 1/2 cup (90g) white chocolate chips
For the Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cookie Dough: Whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree until smooth. In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Combine wet and dry ingredients, then fold in white chocolate chips if desired. Chill dough.
- Shape and Coat the Dough: Scoop dough into balls, roll in cinnamon-sugar coating, and flatten slightly on baking sheets.
- Bake: Bake at 350°F (177°C) for 11-12 minutes until edges are set. Cool on baking sheets before transferring to wire racks.
- Enjoy: Let cookies cool for optimal flavor and texture. Store in an airtight container.
Notes
- Chilling the dough is essential for the best texture and flavor.
- For a stronger pumpkin flavor, let the cookies sit for a day before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Baking, Pumpkin Spice, Snickerdoodle Recipe
