Pumpkin Snickerdoodle Cookies
Chewy, warm, and perfectly spiced, these pumpkin snickerdoodle cookies blend the classic cinnamon-sugar coating with the cozy flavors of pumpkin and fall spices. A must-bake for autumn lovers!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Silicone spatula
- 1-oz cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice or mix: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch of clove
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Stir in pumpkin puree, vanilla, and lemon juice.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly fold the dry mixture into the wet ingredients. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and sugar for coating.
- Scoop 1 oz of dough, roll into balls, and coat thoroughly in cinnamon sugar.
- Place cookies on the prepared baking sheet, spaced 3 inches apart.
- Bake for 10–12 minutes or until edges are set and tops start to crack.
- Cool on the sheet for 2–3 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
- Carbohydrates 20g
- Sugar 12g
- Fat 5g
- Saturated Fat 3g
- Protein 1g
- Fiber 0.5g
- Sodium 80mg
