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Pumpkin Snickerdoodle Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 120
Delightful pumpkin snickerdoodle cookies that are soft, chewy, and bursting with fall flavors.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown butter (cooled)
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup granulated sugar
  • 1/4 cup cinnamon-sugar for rolling

Instructions 

  • Preheat oven to 350°F (175°C) and line a baking sheet.
  • Brown the butter and let it cool.
  • Mix brown butter, pumpkin puree, egg, and vanilla until smooth.
  • Whisk flour, baking soda, cinnamon, and pumpkin spice.
  • Combine wet and dry ingredients, then roll into balls and coat in cinnamon-sugar.
  • Bake for 10-12 minutes, cool on a wire rack.

Notes

For extra flavor, add chopped nuts or chocolate chips.
Calories: 120kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: pumpkin