Description

Indulge in the warmth of autumn with these Soft Pumpkin Snickerdoodles, a cozy twist on the classic cookie. Infused with pumpkin puree and aromatic pumpkin pie spice, these delightful treats are not only easy to make but also perfect for fall gatherings or a quiet evening at home. Their soft and chewy texture makes them irresistible, while the cinnamon-sugar coating adds a sweet crunch that elevates every bite.

Ingredients

Scale

1/2 cup salted butter (slightly softened)
1 1/2 cups sugar
1 egg
1/2 cup pumpkin puree
3 cups flour
1 teaspoon cream of tartar
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
2 tablespoons sugar (for the cinnamon sugar mixture)
2 teaspoons cinnamon (for the cinnamon sugar mixture)

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Instructions

Preheat your oven to 350°F.
In a mixing bowl, cream together slightly softened butter and sugar until smooth.
Add the egg and pumpkin puree; blend until well combined.
Mix in flour, cream of tartar, baking soda, salt, and pumpkin pie spice until a dough forms.
In a separate bowl, combine cinnamon and sugar for the coating.
Roll dough into 1-inch balls, then coat each in the cinnamon-sugar mixture.
Place on a parchment-lined baking sheet, lightly press down each ball, and bake for 10-13 minutes until matte on top.
Allow cooling before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 55mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: <1g
Protein: <1g
Cholesterol: 15mg