Description
Soft, chewy pumpkin snickerdoodle cookies spiced with warm autumn flavors and rolled in a cinnamon-pumpkin sugar blend. A cozy fall favorite with the perfect crackled top.
Ingredients
Scale
- ½ cup salted butter, softened
- ½ cup margarine, softened
- 1 ¼ cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ 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 butter, margarine, and sugar until fluffy (2–3 minutes).
- Scrape bowl and add egg, pumpkin puree, corn syrup, and vanilla; mix until combined.
- Add flour, baking soda, and salt; mix just until dough comes together.
- In a small bowl, combine coating sugar and pumpkin pie spice.
- Portion dough into 2½ tbsp-sized balls and roll in sugar-spice mix.
- Place on baking sheets 2 inches apart; bake 11–13 minutes until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.
Notes
Chilling dough for 30 minutes helps with shape and texture. Store baked cookies in airtight containers or freeze for later use.
- 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 baking, chewy pumpkin cookies, spiced cookies, autumn desserts