Pumpkin Snickerdoodles
A delightful twist on classic snickerdoodles blending rich pumpkin flavor with warm spices and a sweet cinnamon sugar crust, perfect for fall gatherings.
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 0.25 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat the softened butter with both sugars until light and fluffy. This will take about 3-4 minutes.
- Mix in the pumpkin puree, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
- In a small bowl, combine the sugar and cinnamon for rolling.
Baking
- Scoop out tablespoons of the dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 12-15 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe container.