Pumpkin Spice Snickerdoodles
Delight in the fall-inspired Pumpkin Spice Snickerdoodles, a delicious twist on the classic cookie, perfect for autumn and holiday gatherings. Infused with pumpkin puree and warming spices, these cookies are soft, chewy, and bursting with seasonal flavor.
Prep time: 15 minutesCook time: 12 minutesServes: 24
Ingredients
2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/4 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp granulated sugar (for rolling)
1 1/2 tsp ground cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
5. Gradually add dry ingredients to the wet ingredients, mixing until combined.
6. In a small bowl, mix 3 tbsp sugar and 1 1/2 tsp cinnamon.
7. Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
8. Place cookies on prepared baking sheets, about 2 inches apart.
9. Bake for 10-12 minutes or until edges are set and cookies are slightly puffed.
10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Reheating
To reheat, warm cookies in the microwave for 10-15 seconds to restore softness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
