Pumpkin Snickerdoodle Cookies You’ll Crave This Fall: Easy Recipe
Deliciously spiced pumpkin snickerdoodle cookies that are perfect for fall!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 3 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add in pumpkin puree and eggs, mixing until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop dough by rounded tablespoons onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Allow to cool on the baking sheet before transferring to a wire rack.
Notes
- For added flavor, roll the cookies in cinnamon sugar before baking.
- Make sure not to overbake for a chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodle Cookies, Fall Cookies, Easy Cookie Recipe