Description
Delightfully soft and spiced cookies featuring pumpkin and cinnamon, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 3 tbsp granulated sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add brown sugar, pumpkin puree, and egg; mix until smooth.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this to the wet mixture, mixing until just combined.
- Scoop the dough using a cookie scoop or tablespoon. Roll each ball in the sugar and cinnamon mixture.
- Place on the prepared baking sheet and bake for 10-12 minutes or until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the perfect cookie, avoid overbaking and allow some space for them to spread. If the dough feels too soft, chill it for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, snickerdoodle, cookies, fall, autumn, dessert, sweet treats