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Pumpkin Snickerdoodle Cookies: A Fall Treat You’ll Love!

Pumpkin Snickerdoodle Cookies
Print Recipe

Delicious and soft pumpkin snickerdoodle cookies, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup sugar (for rolling)
  • 1 tbsp cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the pumpkin puree, sugar, and softened butter until smooth.
  3. Add the egg and mix until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
  8. Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a softer cookie, do not overbake.
  • Store cookies in an airtight container for up to a week.
  • These cookies can be frozen for up to 3 months.

Nutrition

Find it online: https://howeats.com/pumpkin-snickerdoodle-cookies-fall-treat-recipe/