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Pumpkin Snickerdoodles recepe

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Pumpkin snickerdoodles are a soft, spiced twist on the classic cinnamon-sugar cookie. With pumpkin puree and warm autumn spices, these cookies are chewy, cozy, and perfect for fall baking or any time you want a comforting treat.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • For coating: 1/4 cup granulated sugar + 1 tsp cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add pumpkin puree, egg yolk, and vanilla extract. Beat until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
  6. In a small bowl, combine the coating sugar and cinnamon.
  7. Scoop dough into tablespoon-sized balls, roll in cinnamon sugar, and place on prepared baking sheet about 2 inches apart.
  8. Gently flatten each ball slightly with the bottom of a glass.
  9. Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Add white chocolate chips or chopped pecans for texture.Use pumpkin pie spice instead of individual spices if preferred.Chill dough for thicker cookies (optional).Make sandwich cookies with cream cheese frosting between two cookies.Store with a slice of bread to keep cookies soft.

Nutrition

Find it online: https://cookibly.com/pumpkin-snickerdoodles-recepe/