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Delicious Pumpkin Snickerdoodle Cookies Recipe to Try Now!

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These delightful Pumpkin Snickerdoodle Cookies are infused with the rich essence of pumpkin and the sweet-spicy warmth of cinnamon. Perfect for fall gatherings, they bring a seasonal twist to a classic favorite.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon cinnamon
  • a pinch of salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg (or flax egg)
  • ¼ cup granulated sugar (for cinnamon sugar coating)
  • 1 tablespoon cinnamon (for cinnamon sugar coating)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, and a pinch of salt. Set it aside.
  3. In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Mix in pumpkin puree and the egg (or flax egg) until well combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
  6. In a small bowl, combine granulated sugar with cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Place the cookie balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: If the dough is too sticky, chill it in the refrigerator for 30 minutes. You can also mix in chocolate chips or chopped nuts for added texture and flavor.

Find it online: https://softtasty.com/delicious-pumpkin-snickerdoodle-cookies-recipe-to-try-now/