Description
Indulge in the delightful flavors of fall with these irresistible Pumpkin Snickerdoodle Cookies. Soft, chewy, and coated in a cinnamon-sugar blend, these cookies are the perfect treat to enjoy with a warm cup of coffee or apple cider.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1 egg
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup granulated sugar (for rolling)
– 2 teaspoons ground cinnamon (for rolling)
Instructions
1. – Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. – In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy.
3. – Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. – In a separate bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, and salt.
5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. – In a small bowl, mix together the 1/4 cup of sugar and 2 teaspoons of cinnamon for the rolling mixture.
7. – Scoop dough by the tablespoonful and roll into balls. Roll the balls in the cinnamon-sugar mixture to coat.
8. – Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. – Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
10. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewier cookie, reduce the baking time by 1-2 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American