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Amazing Pumpkin Snickerdoodle Cookies 9 Ways

Pumpkin Snickerdoodle Cookies
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Enjoy these Pumpkin Snickerdoodle Cookies, a delightful twist on a classic favorite. They combine the warm spices of pumpkin with the signature cinnamon-sugar coating of snickerdoodles for a perfectly chewy and flavorful treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon, plus more for rolling

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, combine the remaining 1/2 cup granulated sugar with 1 teaspoon of cinnamon.
  6. Roll rounded tablespoons of dough into balls.
  7. Roll each dough ball in the cinnamon-sugar mixture.
  8. Place the cookies 2 inches apart on baking sheets lined with parchment paper.
  9. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, chill the dough for at least 30 minutes before baking.
  • You can add a pinch of nutmeg or cloves to the dough for extra spice.
  • These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tastytipster.com/pumpkin-snickerdoodle-cookies/