Pumpkin Snickerdoodles Recipe
These delicious Pumpkin Snickerdoodles are perfect for fall and easy to make with a prep time of only 15 minutes and a quick 15-minute bake.
Servings: 18
Calories: 115kcal
Ingredients
- ½ cup butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- 3 Tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350º F.
- In a small bowl, combine flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, cream the butter, ⅓ cup white sugar, and brown sugar together until fluffy.
- Then add in the pumpkin, egg, and vanilla.
- Stir in dry ingredients and mix until just combined.
- Combine 3 Tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
- Scoop the cookie dough one Tablespoon at a time. Then roll in cinnamon sugar and place on a parchment-lined or ungreased cookie sheet with at least 2 inches between each cookie.
- Bake in the center of the oven for 14-16 minutes until it starts to brown on the edges but is still soft in the middle.
Notes
To store, allow to cool, then place the snickerdoodles in an airtight container for up to 3 days.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 108mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 878IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg