Pumpkin Spice Snickerdoodle Cookies Recipe for Autumn Delights
These Pumpkin Spice Snickerdoodle Cookies are a delightful fall treat that combines the flavors of pumpkin and cinnamon in a soft, chewy cookie. Perfect for enjoying with a warm drink!
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter softened
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Mix the ¼ cup sugar and 1 tablespoon cinnamon in a small bowl for rolling.
- Scoop the dough into balls and roll each in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set but soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Serve warm for the best experience, paired with a hot drink.