Pumpkin Snickerdoodles
Devashish
Fall baking reaches new heights with these irresistible Pumpkin Snickerdoodles that come together in just 30 minutes. These soft, perfectly spiced cookies blend the classic snickerdoodle charm with rich pumpkin goodness.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Refrigerate 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 192 kcal
Cookie Dough
- 3/4 cup butter softened
- 1/4 cup shortening
- 3/4 cups granulated sugar
- 3/4 cups light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree canned, or homemade
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Coating
- 1/4 cup granulated sugar for rolling the dough balls
- 1 Tablespoon ground cinnamon for rolling the dough balls
Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.
Calories: 192kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 22mgSodium: 145mgPotassium: 86mgFiber: 1gSugar: 15gVitamin A: 983IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
Keyword autumn cookies, cinnamon cookies, fall baking, pumpkin spice dessert, soft snickerdoodles