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–+ servings

Soft Pumpkin Snickerdoodles

A delightful twist on traditional snickerdoodle cookies, incorporating pumpkin puree and warming spices for a soft, chewy treat perfect for fall.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup salted butter slightly softened
  • 1 1/2 cups sugar essential for sweetness
  • 1 large egg adds richness to the dough
  • 1/2 cup pumpkin puree for best results
  • 3 cups flour provides structure
  • 1 teaspoon cream of tartar helps create softness
  • 1 1/2 teaspoons baking soda for leavening
  • 1/2 teaspoon salt enhances flavor
  • 1 teaspoon pumpkin pie spice brings warmth and depth of flavor
  • 1/2 teaspoon cinnamon adds aromatic sweetness
  • 1/4 teaspoon all spice for a hint of complexity
  • 1/4 teaspoon nutmeg complements pumpkin beautifully
  • 1/4 teaspoon ginger introduces a slight zing
  • 2 tablespoons sugar for cinnamon sugar mixture
  • 2 teaspoons cinnamon for cinnamon sugar mixture

Method
 

  1. Preheat your oven to 350° F (175° C).
  2. Cream together the sugar and slightly softened butter until light and fluffy.
  3. Add in one egg along with the pumpkin puree to the creamed mixture and blend until smooth.
  4. In another bowl, mix together flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add this dry blend into your wet ingredients until a cohesive dough forms.
  5. In a small bowl, combine sugar and cinnamon together to create a cinnamon sugar mixture.
  6. Roll the dough into one-inch balls, coat each ball in the cinnamon sugar mixture, place on a parchment-lined cookie sheet, and gently press down before baking for about 10-13 minutes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgFiber: 1gSugar: 10g

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