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Pumpkin Snickerdoodles
Anna Kate
These Pumpkin Snickerdoodles have all the fall flavors packed into one delicious cookie recipe. Made with real pumpkin and dusted with cinnamon sugar, these are easy to whip up and bake in 10 minutes!
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Servings
24
cookies
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Ingredients
1x
2x
3x
For the Cinnamon Sugar
¼
cup
sugar
1
teaspoon
cinnamon
For the Cookies
¾
cup
butter
(softened)
¾
cup
sugar
¼
cup
pumpkin puree
1
egg
1 ½
cup
flour
1
teaspoon
cream of tartar
1
teaspoon
baking soda
1
pinch
salt
Instructions
Preheat oven to 400°F degrees.
Make the Cinnamon Sugar Coating
To a small bowl, add the sugar and cinnamon. Whisk together and set aside.
Make the Snickerdoodles
Add the butter, sugar, pumpkin puree, and egg to a medium-sized mixing bowl and stir to combine.
Add in the flour, cream of tartar, baking soda, and salt. Mix with spoon until ingredients are well-incorporated and dough is formed.
Using your hands, roll the dough into small balls. Then roll them in the cinnamon sugar coating to lightly coat the cookies on all sides.
Place cinnamon sugar-coated cookies onto an ungreased cookie sheet and bake for 8-10 minutes at 400°F.
Allow cookies to rest for 5 minutes before transferring to a wire rack to cool.
Nutrition
Calories:
113
kcal
Carbohydrates:
15
g
Protein:
1
g
Fat:
6
g
Saturated Fat:
4
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
15
mg
Sodium:
92
mg
Potassium:
37
mg
Fiber:
0.3
g
Sugar:
8
g
Calcium:
5
mg
Iron:
0.4
mg