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Pumpkin Snickerdoodles

Delight in these soft and chewy Pumpkin Snickerdoodles, a fall-inspired twist on the classic with pumpkin puree and warm spices.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter Softened at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar Light or dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree Make sure it's pure pumpkin puree
  • 3.5 cups all-purpose flour Spoon and level for accurate measurement
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon ginger
  • 0.5 cup granulated sugar (for rolling)
  • 2 teaspoons cinnamon (for rolling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then fold in the pumpkin puree.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
  6. Combine granulated sugar and cinnamon for the rolling coating in a small bowl.
  7. Form the dough into 1.5-inch balls, roll each in the cinnamon sugar coating, and place on prepared baking sheets.
Baking
  1. Bake cookies for 10-12 minutes until lightly golden at the edges. Let cool on sheets for a few minutes before transferring to wire racks.

Notes

Use pure pumpkin puree, avoid overbaking for chewier cookies, and chilling the dough for an hour helps prevent spreading.