Pumpkin Snickerdoodle Cookies
This Pumpkin Snickerdoodle Cookies is a delightful combination of soft, spiced pumpkin dough rolled in cinnamon sugar creating a harmony of textures and tastes that will leave you craving more.
Servings: 24 pieces
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until combined.
- In a separate bowl, whisk flour, baking powder, cream of tartar, baking soda, and salt.
- Gradually add dry mix to wet mix. Mix to form a soft dough.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet.
- Roll chilled dough into balls. Coat with cinnamon-sugar mixture.
- Place coated dough balls on baking sheet. Bake 10-12 minutes until edges are golden.
- Cool on sheet for a bit, then transfer to a wire rack.
- Once cooled, savor the fall flavors of these Pumpkin Snickerdoodle Cookies.
Notes
- Use canned pumpkin puree, not pie filling.
- Let dough chill for best results.
- Roll dough balls generously in cinnamon-sugar mix.