Description
Enjoy irresistibly soft pumpkin cookies that are perfect for fall. This easy recipe brings together the best snickerdoodle flavors with pumpkin spice for a cozy treat. Perfect addition to your pumpkin desserts and fall cookie recipes collection.
Ingredients
Scale
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup brown sugar packed
- 1/4 cup cinnamon-sugar coating (1/4 cup sugar + 1 teaspoon cinnamon)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, combine the brown sugar and cinnamon-sugar coating.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes or until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra softness, do not overbake the cookies
- Store in an airtight container to keep fresh
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pumpkin
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg