Description
These soft and chewy Pumpkin Snickerdoodles are a delightful twist on the classic cookie, infused with warm spices and pumpkin flavor—perfect for fall!
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Cinnamon-sugar mixture for coating
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and sugar together, then add the pumpkin puree and egg, mixing until combined.
- Stir in the flour, cinnamon, and nutmeg until a dough forms.
- Roll the dough into balls, coat in cinnamon-sugar, and place on a baking sheet.
- Bake for 10-12 minutes until lightly golden.
Notes
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
