Description
Chewy, soft, and perfectly spiced pumpkin snickerdoodles with a delightful cinnamon-sugar coating.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, plus more for coating
Instructions
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 teaspoon of cinnamon for coating.
- Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls 2 inches apart on parchment-lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Do not overbake; the cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g