Pumpkin Snickerdoodle Cookie Recipe: Best Chewy Pumpkin Delight
Indulge in the deliciousness of chewy Pumpkin Snickerdoodle cookies, perfect for fall!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 cup of sugar until fluffy.
- Add the egg and pumpkin puree, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the pumpkin mixture.
- In a small bowl, combine the ½ cup sugar and 1 tablespoon cinnamon for rolling.
- Roll dough into balls, then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For best flavor, chill the dough for 30 minutes before baking.
- These cookies are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Chewy Pumpkin Snickerdoodle Cookies