Description
A delicious twist on the classic snickerdoodle cookie with pumpkin flavor.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup sugar for coating
- 1 tablespoon cinnamon for coating
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, and butter.
- Add egg and vanilla extract; mix well.
- In another bowl, combine flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture; stir until combined.
- In a small bowl, mix sugar and cinnamon for coating.
- Shape dough into balls and roll in the sugar mixture.
- Place on a baking sheet and flatten slightly.
- Bake for 10-12 minutes or until edges are golden.
- Cool on wire racks.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust cinnamon to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pumpkin snickerdoodle, cookies, fall treats, pumpkin recipes