Description
These Pumpkin Snickerdoodle Cookies are a delightful fall twist on a classic, offering a soft, chewy texture with warm pumpkin spice.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon, plus 2 teaspoons for coating
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 teaspoons ground cinnamon and 1/2 cup granulated sugar for the coating. Set aside.
- In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, 1 teaspoon ground cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop dough by rounded tablespoons and roll each ball in the cinnamon-sugar mixture, ensuring it’s fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is at room temperature for proper creaming.
- Do not use pumpkin pie filling; use pure pumpkin puree.
- For extra pumpkin spice flavor, you can add a pinch more ginger or cloves to the dough.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
- Dough can be made ahead and refrigerated for up to 2 days. Bring to room temperature before rolling and baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg