Description
Indulge in the cozy flavors of fall with these Easy Pumpkin Snickerdoodle Cookies with Icing. Soft, pillowy, and perfectly spiced, these cookies feature a delightful cinnamon-sugar coating that adds just the right amount of crunch. Each bite melts in your mouth, making them an irresistible treat for chilly days or festive gatherings. Complete with a smooth icing drizzle, they not only taste amazing but also make for beautiful presentations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup powdered sugar (for icing)
- Additional cinnamon sugar for rolling (1/4 cup granulated sugar + 2 tsp cinnamon)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until combined.
- Gradually add dry ingredients to wet mixture until just combined; avoid overmixing.
- Scoop tablespoon-sized dough portions onto prepared sheets and roll in cinnamon sugar.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool before drizzling with icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg