Pumpkin Snickerdoodle Cookies Recipe
Soft and chewy pumpkin cookies with a sweet, sugary crust.
Prep Time40 minutes mins
Cook Time9 minutes mins
Total Time49 minutes mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cookies, Pumpkin dessert, pumpkin snickerdoodle cookies, snickerdoodles
Servings: 60 cookies
Calories: 75kcal
- ½ cup butter
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pure pumpkin puree
- 1 large egg
- 3¼ 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)
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.
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