Description
Pumpkin Snickerdoodles are the perfect autumn treat, combining the classic chewy texture of snickerdoodles with the rich flavors of pumpkin and warm spices. These cookies feature crisp edges that give way to soft centers, rolled in a delightful cinnamon-sugar mixture that adds a touch of sweetness. Whether you’re celebrating Halloween, Thanksgiving, or simply indulging during cozy evenings at home, these cookies are sure to impress family and friends alike. Easy to make and full of flavor, Pumpkin Snickerdoodles are an irresistible addition to your fall baking repertoire.
Ingredients
Scale
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 heaping tsp pumpkin pie spice (for rolling)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter, margarine, and sugar until well combined.
- Add egg, pumpkin puree, corn syrup, and vanilla; mix until smooth.
- In a separate bowl, combine flour, baking soda, and salt; gradually add to wet mixture until dough forms.
- Portion dough into balls (about 2.5 tablespoons each) and roll in cinnamon-sugar mixture.
- Place on prepared baking sheet and bake for 11–13 minutes until edges are golden.
- Allow cookies to cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg