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Pumpkin Snickerdoodle Cookie Recipe: The Best Fall Delight

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat
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Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling
  • 1 tablespoon cinnamon, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar until smooth.
  3. Add the pumpkin puree and egg, mixing until fully combined.
  4. In another bowl, whisk together 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 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
  7. Shape the cookie dough into balls and roll in the cinnamon sugar mixture.
  8. Place on a baking sheet lined with parchment paper, about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are golden.
  10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For chewier cookies, underbake slightly.
  • These cookies can be frozen for up to 3 months.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert

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