Pumpkin Snickerdoodle Cookies
Deliciously soft and chewy cookies infused with pumpkin puree and warm spices, perfect for fall celebrations.
Ingredients
Main Ingredients
- 1 cup Pumpkin Puree Canned or homemade
- 1 cup Unsalted Butter, softened Can substitute with coconut oil for a dairy-free option
- ½ cup Granulated Sugar
- ½ cup Brown Sugar, packed
- 1 large Egg Can substitute with a flaxseed mixture for vegan option
- 2 ½ cups All-Purpose Flour Can substitute with gluten-free flour blend
- 2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Coating Ingredients
- ¼ cup Granulated Sugar For coating
- 1 tablespoon Cinnamon For coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all the ingredients.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add in the pumpkin puree and egg, mixing until well combined.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Prepare the cinnamon-sugar coating by mixing the 1/4 cup sugar with 1 tablespoon cinnamon.
Baking
- Scoop out portions of the dough and roll them into balls, then roll each in the cinnamon-sugar mixture.
- Place coated balls on a baking sheet with 2 inches of space between them.
- Bake for 10-12 minutes, until edges are lightly golden but centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for up to 2 weeks. You can freeze dough balls for up to 3 months.