Description
A cozy blend of classic snickerdoodles and autumnal pumpkin spice, creating a soft, chewy cookie with a cinnamon-sugar crust.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cinnamon-sugar mixture for coating
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- Cream together softened butter and granulated sugar until fluffy.
- Mix in the pumpkin puree and vanilla extract until smooth.
- Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl.
- Gradually blend the dry ingredients into the wet mixture until a dough forms.
- Scoop tablespoon-sized portions and roll them into balls.
- Coat each ball thoroughly in the cinnamon-sugar mixture.
- Place on baking sheets and bake for 10-12 minutes until edges are set.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American