Easy Pumpkin Snickerdoodles Recipe
This Easy Pumpkin Snickerdoodles Recipe combines the cozy flavors of fall with the irresistible texture of classic snickerdoodles. Perfect for both holiday gatherings and afternoon snacks!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 tablespoon ground cinnamon divided
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups granulated sugar divided
- 0.5 cup unsalted butter melted
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, 1.5 teaspoons of cinnamon, nutmeg, and salt.
- In a large bowl, combine 1 cup of sugar and melted butter. Add the pumpkin puree, egg, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients into the wet ingredients. Stir until a soft dough forms.
- In a small bowl, mix the remaining half cup of sugar with half a tablespoon of cinnamon.
- Roll the dough into 1.5 inch balls and coat each with the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the back of a spoon.
- Bake for 10-12 minutes or until cookies are set and edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store these snickerdoodles in an airtight container at room temperature for up to a week. Delicious when paired with a cup of coffee or hot chocolate!