Description
These soft pumpkin snickerdoodles are rolled in cinnamon sugar and baked just until the edges set, delivering a moist, chewy center and a fragrant burst of fall spices in every bite.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl whisk together all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In a large bowl cream unsalted butter and granulated sugar until light and fluffy.
- Beat in canned pumpkin puree, large egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- In a small bowl combine the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for coating.
- Scoop the dough into 1-inch balls and roll each ball in the cinnamon-sugar coating.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense spice flavor, increase ground cinnamon by 1/2 teaspoon.
- Avoid overbaking to maintain soft and chewy centers.
- Chilling the dough for 30 minutes before baking yields thicker cookies.