Description
A delightful twist on the classic snickerdoodle cookie, infused with pumpkin flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the pumpkin puree and eggs, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
- Place the balls on a lined baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- Best enjoyed within a week.
- You can add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodle, cookies, fall dessert