Name: Recipe Pumpkin Snickerdoodle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tsp baking soda; 2 tsp cream of tartar; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/4 cup brown sugar; 1 egg; 1 tsp vanilla extract; 1/2 cup pumpkin puree; 1/4 cup granulated sugar (for coating); 1 tsp ground cinnamon (for coating)

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
Mix in the pumpkin puree until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a smooth cookie dough forms.
In a small bowl, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon to make the cinnamon-sugar coating.
Using a cookie scoop or a spoon, form the cookie dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie ball with the bottom of a glass to about 1/2 inch thick.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and golden brown.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts