PrintPumpkin Snickerdoodle Cookies
Enjoy a soft, chewy pumpkin twist on classic cinnamon-sugar snickerdoodles. This easy recipe features a no-chill dough perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture, coating evenly.
- Place the coated dough balls onto baking sheets lined with parchment paper, about 2 inches apart.
- Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them.
- The dough can be chilled for up to 3 days or frozen for up to 3 months.
- If freezing, thaw the dough overnight in the refrigerator before rolling and coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg