Pumpkin Snickerdoodles: The Best Comforting Fall Treats Ever
Deliciously spiced pumpkin snickerdoodles that are perfect for the fall season.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 3 ¼ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree and eggs, mixing until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Sprinkle with additional cinnamon sugar before baking.
- Bake for 10-12 minutes or until golden.
- Allow to cool on the sheets for a few minutes before transferring to wire racks.
Notes
- For enhanced flavor, refrigerate the dough for 30 minutes before baking.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin, Snickerdoodles, Fall Treats, Cookies