Pumpkin Snickerdoodle Cookie Recipe with Whipped Marshmallow Frosting
A delicious recipe for pumpkin snickerdoodle cookies topped with a light and fluffy whipped marshmallow frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth. Beat in the egg, pumpkin puree, and vanilla extract.
- Gradually blend in the dry ingredients until just combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let cool completely before frosting.
Notes
- For extra flavor, consider adding chocolate chips or nuts.
- These cookies are great for fall gatherings!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Marshmallow Meringue Frosting