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Pumpkin Snickerdoodle Cookie Recipe: Best Soft & Chewy Treats

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Soft & Chewy Pumpkin Snickerdoodles
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Enjoy the best soft and chewy pumpkin snickerdoodles with this ultimate recipe. Perfect for fall and pumpkin lovers!

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar.
  3. Add the pumpkin puree, egg, and vanilla extract; mix until smooth.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, combine the rolling sugar and cinnamon.
  7. Shape the dough into balls, roll in the cinnamon sugar, and place on a baking sheet.
  8. Bake for 10-12 minutes or until edges are set.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them.
  • These cookies freeze well; store in an airtight container.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert

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