Description
These Pumpkin Snickerdoodle Cookies are the ultimate autumn treat. Soft, chewy, and bursting with warm spices, they’re the perfect way to celebrate the cozy flavors of the season.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1 egg
– 1 cup pumpkin puree
Instructions
1. – Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. – In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. – In a large bowl, beat the butter and 1 cup of the sugar until light and fluffy, about 2-3 minutes. Beat in the egg and pumpkin puree until well combined.
4. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. – In a small bowl, mix the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon.
6. – Scoop dough by the tablespoonful and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
7. – Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. – Bake for 10-12 minutes, or until the edges are lightly golden.
9. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For chewier cookies, bake for the shorter end of the time range.
– For cakier cookies, bake for the longer end of the time range.
– Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American