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Pumpkin Snickerdoodle Cookie Recipe: Chewy and Indulgent Fall Treat

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warm, chewy goodness of pumpkin snickerdoodle cookies, a perfect fall treat!

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
  6. In a small bowl, mix the sugar and cinnamon for rolling.
  7. Drop rounded tablespoons of dough into the sugar mixture, coating them well.
  8. Place the dough balls on a baking sheet lined with parchment paper, spacing them apart.
  9. Bake for 12-15 minutes or until the edges are golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, add chocolate chips or nuts to the dough.
  • These cookies can be stored in an airtight container for up to a week.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Chewy Pumpkin Snickerdoodle Cookies

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