Soft & Chewy Pumpkin Snickerdoodle Cookies
Delight in the warm, spiced flavors of Soft & Chewy Pumpkin Snickerdoodle Cookies, the perfect treat for cozy fall evenings.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For Rolling
- 1/4 cup sugar mixed with 1 tablespoon cinnamon for rolling cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Slowly add the dry mixture to the wet ingredients, stirring until everything is combined.
- Using a cookie scoop or your hands, form small balls of dough and roll them in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, leaving space for spreading.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Cooling
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, freeze them in a zip-top bag for up to three months. Reheat cookies in the oven at 350°F (175°C) for about 5 to 7 minutes before serving.