Description
Soft Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie, featuring a tender, pumpkin-spiced dough rolled in cinnamon sugar for a warm, comforting treat perfect for the season.
Ingredients
Scale
Dough Ingredients
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
Coating
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the right temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the slightly softened butter and sugar until the mixture is fluffy. Then, mix in the egg and pumpkin puree thoroughly.
- Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice until evenly mixed.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon to create the coating for the cookies.
- Form and Coat Dough Balls: Roll the dough into 1-inch balls, then coat each ball evenly with the cinnamon sugar mixture.
- Arrange and Bake: Place the coated dough balls on a parchment-lined baking sheet, pressing them lightly to flatten slightly. Bake in the preheated oven for 10-13 minutes, or until the tops become matte and cookies are set.
Notes
- For best results, slightly soften butter but do not melt it.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Be careful not to overbake; cookies should be soft and just set when removed.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Store in an airtight container to maintain softness for several days.
