Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. With the warm flavors of pumpkin and cozy spices, these cookies are perfect for fall gatherings or anytime you crave a comforting treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll and Coat:
- In a small bowl, combine the rolling sugar and cinnamon.
- Scoop out portions of dough (about 1.5 tablespoons each) and roll them into balls.
- Roll each dough ball in the cinnamon-sugar mixture until coated.
- Bake:
- Place the coated dough balls on the prepared baking sheets, leaving space between them.
- Flatten each dough ball slightly with the bottom of a glass or your fingers.
- Bake for 10-12 minutes or until the edges are golden.
- Cool and Enjoy:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Serving Suggestions
- Enjoy these Pumpkin Snickerdoodles with a warm cup of tea or coffee.
- Share them with friends and family during cozy gatherings.
Why You’ll Love This Recipe
- Simple and flavorful.
- Perfect for fall or anytime you crave pumpkin-spiced goodness.