Soft and Chewy Pumpkin Snickerdoodles Cookie Recipe
Pumpkin Snickerdoodles combine two popular cookie recipes into one tasty treat! Use our recipe to make this fall dessert in only 15 minutes!
Ingredients
- 1 cup granulated sugar
- 2/3 cup pumpkin puree not pumpkin pie filling
- 1 1/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Snickerdoodle topping
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 400°F.
- In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
- Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
- In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
- Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
- Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
- Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
- Let cool on the pan for 5 minutes before moving to a cooling rack.
Nutrition
Serving: 1 | Calories: 95cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Sugar: 15g | Fiber: 1g | Calcium: 6mg | Iron: 1mg