Description
These soft and chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat. By blending real pumpkin puree with a tangy, spiced dough and rolling each cookie in a fragrant cinnamon-sugar coating, this recipe elevates the classic snickerdoodle into a festive seasonal delight. Perfect for cozy weekend brunches or holiday gatherings, these cookies come together in under an hour for a stress-free dessert that is sure to please any crowd looking for a touch of warmth and comfort during the crisp autumn months.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1.5 cups of sugar together until light and fluffy, about 2 minutes.
Mix in the pumpkin puree and vanilla extract, scraping down the sides of the bowl to ensure even mixing.
Stir in the flour, cream of tartar, baking soda, and salt until the dough is just incorporated.
Scoop the dough into tablespoon-sized balls and roll each in the cinnamon-sugar mixture until coated.
Place on the prepared baking sheets.
Bake for 10-12 minutes until edges are set but centers remain soft.
Allow the cookies to sit on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To ensure the perfect soft texture, blot your pumpkin puree with a paper towel before adding it to the dough to remove excess moisture. Store in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 23g
- Fiber: 0.6g
- Protein: 1.5g
- Cholesterol: 20mg