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Soft Pumpkin Snickerdoodles Recipe


  • Author: Shirley
  • Total Time: 25 minutes
  • Yield: 🍽️ Servings:

Ingredients

Scale
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
  • 2 tablespoons sugar (for the cinnamon sugar mixture)
  • 2 teaspoons cinnamon (for the cinnamon sugar mixture)

Instructions

  • Preheat Your Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
  • Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth.
  • Mix the Dry Ingredients: Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms.
  • Prepare the Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.
  • Form the Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until evenly coated. Place the coated dough balls onto the prepared baking sheet, spacing them apart.
  • Flatten the Dough Balls: Gently press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
  • Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
  • Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 🍽️ Servings:
  • Calories: 150 kcal per serving