Description
Soft and chewy pumpkin snickerdoodles with a warm cinnamon-sugar coating, perfect for autumn.
Ingredients
- ½ cup salted butter, slightly softened
- 1 ½ cups sugar
- 1 egg
- ½ cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F.
- Cream together butter and sugar until smooth.
- Add egg and pumpkin puree, mix until combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and mix until a dough forms.
- Combine coating ingredients in a small bowl.
- Roll dough into 1-inch balls, dipping each in the cinnamon-sugar mixture.
- Place balls on a parchment-lined baking sheet, press down lightly.
- Bake for 10-13 minutes, or until the tops look matte.
- Let cookies cool on the baking sheet to set.
Notes
- Ensure butter is only slightly softened to prevent sticky dough.
- If dough is too sticky, refrigerate for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American