Soft Pumpkin Snickerdoodles
Get ready to fall in love with these Soft Pumpkin Snickerdoodles! These cookies are the perfect combination of pumpkin spice and cinnamon sugar, making them the ultimate fall treat.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (for rolling)
Instructions:
- In a large bowl, cream together butter and sugar until light and fluffy. Add pumpkin puree and vanilla extract, mix until well combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt. Gradually add dry ingredients to wet ingredients and mix until dough forms.
- In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon for rolling. Shape dough into 1 inch balls and roll in cinnamon sugar mixture.
- Place cookie dough balls on a baking sheet lined with parchment paper and flatten slightly with the bottom of a glass.
- Bake at 350°F for 8-10 minutes or until edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 80mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0.5g
- Sugars: 9g
- Protein: 1g