Description
Deliciously chewy pumpkin snickerdoodle cookies, perfect for fall with warm spices and a soft texture.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons cinnamon for rolling.
- Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a softer cookie, slightly underbake them and let them cool on the baking sheet.
- You can also add chocolate chips or nuts for extra texture and flavor.
- For a spicier kick, increase the amount of ginger or add a pinch of cloves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg