Soft Pumpkin Snickerdoodles
Soft Pumpkin Snickerdoodles are a seasonal twist on the classic American cinnamon-sugar cookie, blending the chewy, pillowy texture of a snickerdoodle with the moist, cake-like quality of pumpkin purée. They are typically made with flour, butter, sugar, eggs, pumpkin purée, and a generous coating of cinnamon and sugar. This variation is a popular fall treat in the United States, often associated with autumn holidays like Halloween and Thanksgiving.
🍽️ Nutrition at a glance
These cookies are high in carbohydrates from flour and sugar, with a moderate amount of fat from butter. They provide some key nutrients like vitamin A from the pumpkin purée and a small amount of iron from the flour, but are primarily an energy-dense treat. A typical serving (one medium cookie) contains roughly 120-150 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 3.5 g |
| Carbs | 48 g |
| Fat | 13 g |
| Fiber | 1.5 g |
| Sugar | 28 g |
| Sodium | 180 mg |
| Potassium | 90 mg |
| Calcium | 30 mg |
| Iron | 1.8 mg |
| Vitamin A | 45 mcg RAE |
| Vitamin E | 1.2 mg |
| Magnesium | 15 mg |
| Phosphorus | 45 mg |
| Niacin (B3) | 1.0 mg |
Per 2 cookies (80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this recipe showcases the American tradition of 'pumpkin spice' season, where pumpkin is incorporated into countless desserts. Nutritionally, the addition of pumpkin purée adds moisture and a subtle boost of fiber and beta-carotene compared to a traditional snickerdoodle, though it remains a sweet indulgence.
