Description
Soft and chewy pumpkin snickerdoodle cookies with a warm cinnamon-sugar coating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cups granulated sugar
- eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon cream of tartar
- teaspoon salt
- Combine for coating: cup granulated sugar
- tablespoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the coating sugar and cinnamon.
- Roll rounded tablespoons of dough into balls.
- Dip each dough ball into the cinnamon-sugar mixture, coating completely.
- Place cookies about 2 inches apart on ungreased baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For chewier cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
