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Pumpkin Snickerdoodle Cookie Recipe: Soft, Chewy Pumpkin Treats

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Soft and chewy pumpkin cookies
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Enjoy the delightful flavors of fall with these soft and chewy pumpkin snickerdoodle cookies.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Shape the dough into balls and roll each ball in the cinnamon-sugar mixture.
  8. Place the cookies on the prepared baking sheet about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh pumpkin puree.
  • These cookies can be stored in an airtight container for up to a week.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Soft and chewy pumpkin cookies

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