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Delightful Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter softened
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and set aside.
  3. In a large bowl, beat together the butter, granulated sugar, brown sugar, and pumpkin puree until smooth and creamy.
  4. Add the egg and vanilla extract. Mix until fully incorporated.
  5. Gradually mix in the dry ingredients until just combined.
  6. In a small bowl, mix the sugar and cinnamon for the topping.
  7. Using a cookie scoop or tablespoon, scoop dough into balls and roll them in the cinnamon-sugar mixture.
  8. Place the cookie dough balls on a lined baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are set and the tops look slightly soft.
  10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.