Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats Ever
Delicious chewy pumpkin snickerdoodle cookies that are perfect for fall!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Roll the dough into balls and coat each ball in cinnamon sugar.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, do not overbake.
- Can substitute pumpkin spice for individual spices if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg