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Pumpkin Snickerdoodles: The Ultimate Fall Cookie Delight

Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles are soft, chewy cookies infused with pumpkin puree and warm spices, making them the perfect treat for fall.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
  8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a stronger pumpkin flavor, add more pumpkin puree.
  • These cookies can be stored in an airtight container for up to a week.
  • Feel free to add chocolate chips or nuts for extra texture.

Nutrition

Find it online: https://recipesdays.com/pumpkin-snickerdoodles-fall-cookie-recipe/