Pumpkin Snickerdoodle Cookies
Easy Pumpkin Snickerdoodle Cookies Enjoy soft spiced fall cookies Get the simple recipe bake a batch today
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24
- Category: Cookie
- Cuisine: American
Ingredients
- All-Purpose Flour
- Pumpkin Puree
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- Large Egg
- Vanilla Extract
- Baking Soda
- Cream of Tartar
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Granulated Sugar (for coating)
- Cinnamon (for coating)
Instructions
- Gather all ingredients.
- Preheat oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pumpkin puree.
- Chill the dough for at least 30 minutes (or overnight).
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Find it online: https://thecozycuppa.com/pumpkin-snickerdoodle-cookies/