Pumpkin Snickerdoodles
Soft, spiced cookies with a pumpkin twist, coated in cinnamon sugar for the ultimate fall treat.
Ingredients
Wet Ingredients:
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree not pumpkin pie filling
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For Rolling:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon for the rolling mixture.
- Scoop and Roll: Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture, coating it well.
- Bake: Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make-Ahead: Dough can be refrigerated for up to 48 hours before baking.
- Substitutions: Use gluten-free flour and oats for a gluten-free version, or replace butter with coconut oil for a dairy-free option.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 85mg |
| Total Carbs | 18g |
| Dietary Fiber | 1g |
| Sugars | 10g |
| Protein | 2g |