Description
Deliciously soft and chewy pumpkin cookies coated in cinnamon sugar, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Add the pumpkin puree and egg, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for coating.
- Drop spoonfuls of dough into the cinnamon sugar mixture, rolling to coat.
- Place the coated dough balls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger pumpkin flavor, use pumpkin pie spice instead of individual spices.
- Store cookies in an airtight container for up to a week.
- These cookies freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg