Description
Soft, chewy, and bursting with warm autumn spices, these pumpkin snickerdoodle cookies are the ultimate seasonal treat that come together in under 90 minutes.
Ingredients
Scale
- 1/2 cup salted butter, softened
- 1/2 cup margarine, softened
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for coating)
- 1 heaping tsp pumpkin pie spice (for coating)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Cream together softened butter, margarine, and sugar until fluffy (3–4 minutes).
- Add egg, pumpkin puree, corn syrup, and vanilla; mix until just combined.
- Mix in flour, baking soda, and salt until a soft dough forms.
- Portion dough into 2 1/2 tbsp-sized balls and roll them smooth.
- Combine sugar and pumpkin pie spice in a bowl; roll each dough ball in the mixture to coat.
- Place on baking sheet 2 inches apart and bake for 11–13 minutes until edges are golden.
- Let cookies cool 5 minutes on baking sheet before transferring to a wire rack.
Notes
Chill dough for 30 minutes if time allows for best texture. Store in an airtight container or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 19g
- Sodium: 201mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Keywords: pumpkin snickerdoodle cookies, fall cookies, soft snickerdoodles, pumpkin spice cookies