Pumpkin Spice Snickerdoodles
Indulge in the perfect combination of pumpkin spice and snickerdoodle cookies. These soft and chewy treats are infused with rich pumpkin puree and fragrant autumn spices, providing a delightful twist to a classic cookie recipe. With a crackly cinnamon-sugar coating, these Pumpkin Spice Snickerdoodles are sure to become a fall favorite.
ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spiceFor the Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
steps
- 1.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- 4.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- 5.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- 6.
In a small bowl, combine the sugar and cinnamon for the coating.
- 7.
Roll spoonfuls of dough into 1-inch balls and generously coat each ball in the cinnamon-sugar mixture.
- 8.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- 9.
Bake for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
- 10.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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