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Easy Pumpkin Cookie Recipes: Indulgent Chewy Pumpkin Snickerdoodle Cookies

Easy Pumpkin Cookie recipes dessert : Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warm, spicy flavors of fall with these easy pumpkin snickerdoodle cookies that are chewy, soft, and delightful.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the pumpkin and vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, mix the additional sugar and cinnamon for rolling.
  7. Roll the dough into balls, then roll them in the sugar-cinnamon mixture.
  8. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes.
  9. Let cool on the baking sheet for a few minutes before transferring to wire racks.

Notes

  • These cookies can be stored in an airtight container for up to one week.
  • They freeze well for up to three months.

Nutrition

Keywords: easy pumpkin cookie recipes, chewy pumpkin snickerdoodle cookies

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