Description
These soft and chewy pumpkin snickerdoodles combine the classic flavors of snickerdoodles with the warm, comforting taste of pumpkin. Coated in cinnamon sugar, they’re perfect for fall gatherings!
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Mix the Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Form the Dough Balls:
- Scoop tablespoon-sized balls of dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture, coating well.
- Prepare for Baking:
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake:
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of cloves or allspice to the dough.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes