Description
Bite into fall with these soft pumpkin snickerdoodles—chewy middles, golden edges, and a swirl of cozy pumpkin spice in every bite. They smell like a crisp autumn day and one cookie is never enough!
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup pumpkin puree, blotted dry with a paper towel
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Gradually add dry ingredients into the wet mixture until dough comes together.
- In a small bowl, stir sugar and cinnamon for coating.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Toss each dough ball into the cinnamon sugar until fully coated.
- Preheat oven to 350°F (175°C).
- Place coated dough balls on a lined baking sheet leaving space to spread.
- Bake 9 to 11 minutes until edges are set and centers look soft.
- Cool on the sheet for 2 minutes then transfer to a wire rack.
Notes
Blot your pumpkin puree to keep the texture chewy, not cakey. Do not overbake—these cookies firm up as they cool! For extra flavor, add a pinch more pumpkin pie spice or fold in white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg