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+ servings

Pumpkin Snickerdoodle Cookies Recipe

Soft and chewy pumpkin cookies with a sweet, sugary crust.
Prep Time40 mins
Cook Time9 mins
Total Time49 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cookies, Pumpkin dessert, pumpkin snickerdoodle cookies, snickerdoodles
Servings: 60 cookies
Calories: 75kcal

Ingredients

  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pure pumpkin puree
  • 1 large egg
  • cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup sugar (for rolling)
  • 1 Tablespoon cinnamon (for rolling)
  • ½ teaspoon ground ginger (for rolling)

Instructions

  • Preheat oven to 400 degrees F.
  • Beat together butter, shortening, sugars, pumpkin, and egg.
  • Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
  • Chill dough in the refrigerator for 30-60 minutes.
  • Roll dough into 1-inch balls.
  • In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
  • Roll dough balls in sugar mixture until completely coated.
  • Place dough balls about 2" apart on ungreased cookie sheet.
  • Bake 7-9 minutes until lightly browned, but still soft.

Nutrition

Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg