Pumpkin Snickerdoodle Cookies
View original ↗
Averie Cooks · by Averie Sunshine4.9 (8)

Pumpkin Snickerdoodle Cookies

NUTRITION · PER SERVING85M COOK
CAL 8%·PRO 4%
CARBS 24G60% OF CAL
2G FIBER7G OTHER15G TOTAL SUGAR
FAT 6G36% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, pillowy pumpkin spice cookies with crispy edges, rolled in cinnamon-sugar. A fall favorite that's easy to make, with dough that can be prepared in advance.

dessertamericanbaked goodvegetarian
View the full recipe on Averie Cooks

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 1/2 cup unsalted butter (melted and cooled)
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar (packed)
  • ¼ cup pure pumpkin puree (not pumpkin pie filling)
  • 1 egg yolk (from a large egg (discard white or save for your morning eggs))
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons pumpkin spice
  • ½ to 1 teaspoon ground cinnamon (or to taste)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cream of tartar*
  • 1/3 to 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
PREP
15M
SODIUM
114MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.