Description
Delightful Pumpkin Snickerdoodles infused with warm spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 cup all-purpose flour or oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup sugar
- 1/2 cup butter or dairy alternative
- 1 egg or egg substitute
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar (for cinnamon sugar topping)
- 1 tbsp cinnamon (for cinnamon sugar topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the wet ingredients: pumpkin purée, softened butter, sugar, and egg until creamy.
- Incorporate the dry ingredients: flour, baking soda, salt, and spices until just combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Prepare the cinnamon sugar by mixing sugar and cinnamon in a small bowl.
- Shape the cookies by rolling dough in cinnamon sugar and placing on a baking tray.
- 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.
- Enjoy and share with friends or indulge yourself!
Notes
For a vegan version, use flax eggs and coconut oil.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodles, pumpkin cookies, fall treats, dessert, baking