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Soft and Chewy Pumpkin Snickerdoodles

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These delightful cookies combine pumpkin puree with classic snickerdoodle spices, resulting in a soft and chewy fall treat that’s perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add pumpkin puree and eggs; mix until combined.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing until just combined.
  6. Mix sugar and cinnamon for rolling in a small bowl.
  7. Shape dough into balls, roll in cinnamon-sugar mixture until coated.
  8. Place cookies on a parchment-lined baking sheet, leaving space between each.
  9. Bake for 10-12 minutes, until edges are golden.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-snickerdoodles/

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