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Pumpkin Snickerdoodles
A fall upgrade on the classic snickerdoodle, these pumpkin snickerdoodles are a must-make for the season! Soft and chewy with the perfect amount of cinnamon-sugar sweetness, they'll be your new go-to cookie recipe.
Equipment
Ingredients
For the Pumpkin Snickerdoodles
- 2 ¼ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅛ teaspoon nutmeg
- ½ cup butter
- 1 cups sugar
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon & Sugar Mixture
- ¼ cup sugar
- 2 tablespoons cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Instructions
For the Cinnamon & Sugar Mixture
- Whisk sugar and spices together in a pie plate or shallow dish.
For the Pumpkin Spice Snickerdoodles
- Preheat oven to 375 degrees (F).
- Whisk together flour, salt, baking soda, cream of tartar, and nutmeg.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add egg and mix until combined.
- Add pumpkin puree and vanilla extract, mix until combined.
- Slowly add dry ingredients into the creamed mixture.
- Mix until everything just comes together, scraping down the bowl as needed.
- Form dough into 2-inch balls and roll in cinnamon sugar mixture.
- Place 12 balls per cookie sheet and gently press them down slightly
- Bake for 8-10 minutes until the edges are set and the very middle still looks slightly under baked.
Nutrition
Calories: 83kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 70mgPotassium: 34mgFiber: 1gSugar: 7gVitamin A: 1146IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg
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