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Amazing Pumpkin Snickerdoodle Cookies: A 10-Minute Hug

Pumpkin Snickerdoodle Cookies
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Pumpkin Snickerdoodle Cookies blend the classic cinnamon-sugar coating with pumpkin puree for a soft, chewy autumn treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine 1 tablespoon ground cinnamon and 1/2 cup granulated sugar for the coating.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
  10. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure your butter is truly softened for the best texture.
  • Use pumpkin puree, not pumpkin pie filling.
  • Do not overbake the cookies; they will continue to set as they cool.
  • These cookies store well in an airtight container at room temperature for up to 3-4 days.

Nutrition

Find it online: https://flavorvista.com/pumpkin-snickerdoodle-cookies-recipe/