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Pumpkin Snickerdoodles

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Delightful pumpkin spice cookies that are soft, chewy, and healthier than traditional snickerdoodles.

Ingredients

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  • 3 cups All Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 3/4 cup Pumpkin Puree
  • 1 large Egg
  • 2 teaspoons Vanilla Extract
  • 1/3 cup Granulated Sugar (for coating)
  • 1 teaspoon Ground Cinnamon (for coating)
  • 1 teaspoon Pumpkin Spice (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, ground cinnamon, and pumpkin pie spice.
  3. Pat the pumpkin puree dry with paper towels to remove excess moisture.
  4. Beat the room temperature butter, granulated sugar, and brown sugar until smooth and creamy.
  5. Add the pumpkin puree, egg, and vanilla, mixing until all ingredients are combined.
  6. Gradually mix in the dry ingredients until just incorporated.
  7. Combine the coating ingredients in a small bowl.
  8. Scoop the dough into balls and roll in the coating mixture before placing on the baking sheet.
  9. Bake for 13-16 minutes, until the edges are set and the centers are slightly soft.
  10. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  11. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Notes

These cookies can be stored in an airtight container for quick snacks throughout the week or frozen for longer preservation. Consider adding nuts or dark chocolate for variations.

Nutrition

Keywords: Pumpkin, Cookies, Snickerdoodles, Fall, Dessert

Find it online: https://alexandrarecipes.com/pumpkin-snickerdoodles-cookie-dough-oven-mitt-2/