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Pumpkin Snickerdoodles

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Pumpkin snickerdoodles are soft, chewy cookies that blend the cozy flavors of pumpkin and warm spices with the classic cinnamon-sugar coating of traditional snickerdoodles. A perfect fall treat that stays soft for days.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  6. In a small bowl, mix the granulated sugar and cinnamon for the coating.
  7. Scoop dough into tablespoon-sized balls, roll each ball in the cinnamon sugar mixture, and place on prepared baking sheets.
  8. Bake for 10–12 minutes, or until edges are set and centers look soft but not wet.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to keep the cookies chewy, not cakey.Use pure pumpkin puree, not pumpkin pie filling.Cookies can be frozen baked or unbaked for long-term storage.Slightly flatten dough balls before baking for a thinner cookie.Recipe can be doubled for larger batches.

Nutrition

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