Description
Soft pumpkin snickerdoodles with a cinnamon sugar coating. These cookies are tender, slightly chewy, and full of warm pumpkin spice flavor.
Ingredients
Scale
- ½ cup salted butter, slightly softened
- 1 ½ cups sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp allspice, ¼ tsp nutmeg, ¼ tsp ginger)
- 2 tablespoons sugar + 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F.
- Cream sugar and butter. Add egg and pumpkin, mix until smooth.
- Mix in flour, cream of tartar, baking soda, salt, and pumpkin pie spice to form dough.
- Combine 2 tbsp sugar and 2 tsp cinnamon in a small bowl.
- Roll dough into 1-inch balls, coat in cinnamon sugar mixture. Wet hands if dough is sticky.
- Place on parchment-lined baking sheet, lightly flatten. Bake 10-13 minutes until matte on top.
- Cool on baking sheet before serving.
Notes
- Use slightly softened butter for best texture.
- Chill dough if too sticky to handle.
- Let cookies cool on baking sheet for proper setting.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg