Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are chewy, warmly spiced, and easy to make. A perfect fall treat for beginner bakers looking for cozy flavor!
Ingredients
Wet Ingredients:
- ½ cup 113 g unsalted butter, melted and cooled
- ½ cup 100 g sugar
- ⅓ cup 70 g light brown sugar, packed
- ¼ cup 73 g pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups 190 g all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping:
- ¼ cup 50 g sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, combine melted butter, sugar, and brown sugar. Mix well.
- Add pumpkin puree, egg yolk, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into wet until fully combined.
- Cover dough and chill in the fridge for at least 45 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix sugar and cinnamon in a bowl. Roll dough into 1½ tbsp-sized balls, then coat in cinnamon sugar.
- Place 2 inches apart and bake for 10–12 minutes. Let cool completely on the baking sheet.
Notes
For softer pumpkin snickerdoodle cookies, avoid overbaking. You can add white chocolate chips for a fun twist on this spiced fall classic!
Nutrition:
Approx. per cookie: 120 calories, 5g fat, 17g carbs, 1g protein
Approx. per cookie: 120 calories, 5g fat, 17g carbs, 1g protein