Easy Pumpkin Cookie Recipes: Indulgent Soft Pumpkin Snickerdoodles
These soft pumpkin snickerdoodles are the perfect fall dessert, combining the flavors of pumpkin spice with a classic cookie format.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together pumpkin puree, sugar, and butter.
- Beat in the egg until well combined.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and mix until fully incorporated.
- In a small bowl, combine sugar and cinnamon for rolling.
- Drop spoonfuls of dough into the cinnamon-sugar mixture, roll to coat, and place on a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For a thicker cookie, refrigerate the dough for 30 minutes before baking.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Easy Pumpkin Cookie, Pumpkin Snickerdoodles, Pumpkin Dessert, Fall Cookies