Description
Experience the warm flavors of fall with these Soft-Baked Cinnamon Sugar Pumpkin Snickerdoodles, combining traditional cookie goodness with seasonal pumpkin spice.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, cream of tartar, salt, and cinnamon in a medium bowl.
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Chill the dough in the refrigerator for 15-30 minutes.
- Scoop tablespoon-sized portions and roll them into balls.
- Roll each ball in a mixture of cinnamon and sugar, then space them on the prepared baking sheets.
- Bake for 10-12 minutes, until edges are golden brown.
- Cool on a wire rack and enjoy warm.
Notes
For a twist, consider adding chocolate chips or nuts. Store leftovers in an airtight container for up to a week or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg