Description
Soft, chewy pumpkin snickerdoodle cookies coated in warm pumpkin spice sugar – the ultimate fall twist on a classic treat, ready in just 45 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. Line baking sheets with parchment paper or silicone baking mats.
- Cream together the softened butter, margarine, and sugar for 3–4 minutes until light and fluffy.
- Add the egg, pumpkin puree, light corn syrup, and vanilla. Mix until just combined.
- Add flour, baking soda, and salt. Mix on low speed just until no flour streaks remain.
- In a small bowl, combine 1/4 cup sugar and pumpkin pie spice for the coating.
- Scoop dough into 2 1/2 tablespoon portions. Roll each into a ball, then coat generously in the spice-sugar mixture.
- Place on baking sheet, spaced 2 inches apart. Bake for 11–13 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for best texture. Slight underbaking creates perfect chewiness. Store in airtight container for up to 3 days or freeze for longer storage.
- 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: 0.2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Keywords: pumpkin snickerdoodles, fall cookies, pumpkin spice, chewy cookies, autumn baking