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Pumpkin Snickerdoodle Cookies

Close-up of Fresh Pumpkin Snickerdoodle Cookies
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These Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with pumpkin spice flavor. Rolled in cinnamon sugar, they’re the perfect fall treat!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the granulated sugar and cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls and then roll them in the cinnamon-sugar mixture.
  8. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, try adding a teaspoon of pumpkin pie spice to the dough. These cookies are best enjoyed warm!

Find it online: https://seasonedrecipe.com/pumpkin-snickerdoodle-cookies/