Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treat Recipe
Deliciously soft and chewy pumpkin snickerdoodle cookies, perfect for fall!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened 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, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a stronger flavor, add more cinnamon and nutmeg.
- These cookies can be rolled in sugar and cinnamon before baking for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chewy Pumpkin Snickerdoodle Cookies, Fall Treats, Pumpkin Cookies