Description
Soft and chewy pumpkin snickerdoodle cookies coated in cinnamon sugar — a perfect fall treat for dessert tables or cozy snacks.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For rolling: 1/4 cup granulated sugar + 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, oil, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree, egg, and vanilla extract; mix until combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients to form a soft dough.
- Mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl. Roll dough into 1–1.5 inch balls, then roll in cinnamon-sugar mixture.
- Place cookies on prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden. Allow cookies to cool for 5 minutes on baking sheet before transferring to wire rack.
Notes
For extra flavor, add a pinch of ground cloves or ginger. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chewy pumpkin snickerdoodle cookies, pumpkin cookies, fall dessert, soft pumpkin cookies, cinnamon sugar cookies