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Description
Enjoy these chewy pumpkin snickerdoodle cookies. They combine the flavors of pumpkin spice and cinnamon sugar.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for coating
- 2 teaspoons ground cinnamon, for coating
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon for coating.
- Roll the dough into 1-inch balls and then roll them in the cinnamon-sugar mixture.
- Place the cookies onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg