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Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle, combining the warm spices of cinnamon and nutmeg with the creamy sweetness of pumpkin. Soft, chewy, and rolled in a cinnamon-sugar mixture, these cookies are perfect for autumn and will leave your taste buds asking for more.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 2 baking sheets
  • 1 parchment paper (optional)
  • 1 spatula
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 3 tablespoons granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper if desired.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  • Add in the pumpkin puree and eggs, mixing until well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine the granulated sugar and cinnamon for the coating.
  • Using a cookie scoop or tablespoon, scoop out dough balls and roll them in the cinnamon-sugar mixture.
  • Place the dough balls on the prepared baking sheets, leaving space between each cookie.
  • Bake for 10-12 minutes or until the edges are lightly golden. The cookies will appear soft but will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • For added texture, consider stirring in chocolate chips or nuts, if desired.
  • Store cookies in an airtight container at room temperature for up to a week.

Notes

For added texture, consider stirring in chocolate chips or nuts.
Store cookies in an airtight container at room temperature for up to a week.
Adjust the spices according to your taste; you can add more cinnamon or a pinch of clove for extra flavor.