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Pumpkin Snickerdoodle Cookie Recipe: The Best Fall Delight

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat
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Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Mix in the pumpkin puree.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually blend the dry ingredients into the pumpkin mixture.
  6. In a small bowl, mix together the sugar and cinnamon for rolling.
  7. Shape the dough into balls and roll them in the cinnamon sugar mixture.
  8. Place the cookies on a baking sheet lined with parchment paper.
  9. Bake for 12-15 minutes or until the edges are lightly golden.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Add more spices for a stronger flavor if desired.
  • These cookies can be made ahead of time and frozen.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert

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