Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are soft, chewy, and full of warm fall spices. Rolled in cinnamon sugar, they’re the perfect autumn treat!
Ingredients
- - ½ cup unsalted butter melted
- - ½ cup packed light brown sugar
- - ¼ cup granulated sugar
- - ⅓ cup canned pumpkin purée blotted dry
- - 1 tsp vanilla extract
- - 1 ½ cups all-purpose flour
- - ½ tsp baking soda
- - ½ tsp cream of tartar
- - ¼ tsp salt
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - ¼ tsp ground ginger
**For the Coating:**
- - ¼ cup granulated sugar
- - 1 tsp ground cinnamon
Instructions
- Blot the pumpkin purée with paper towels to remove excess moisture.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add blotted pumpkin and vanilla; mix to combine.
- In a separate bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
- Gradually stir dry ingredients into the wet mixture until a dough forms.
- Chill the dough for at least 30 minutes for easier handling.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the sugar and cinnamon for coating.
- Scoop dough into 1.5-tablespoon balls, roll in cinnamon sugar, and place on the baking sheet.
- Bake for 8–10 minutes, or until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For chewier cookies, underbake slightly and store in an airtight container with a slice of bread. You can freeze the dough or baked cookies for later.