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Pumpkin Snickerdoodles

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A cozy, fall-inspired delight, these Pumpkin Snickerdoodles are soft and chewy with the perfect blend of pumpkin and warm spices.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • Cinnamon sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
  4. In another mixing bowl, beat the softened butter with granulated sugar until light and fluffy.
  5. Add the egg, pumpkin puree, and vanilla extract to the mixture, beating until well combined.
  6. Gradually add the dry ingredients and mix gently until just combined.
  7. Roll about 1 tablespoon of dough into a ball and roll it in the cinnamon sugar.
  8. Place the dough balls on the prepared baking sheets, spacing them out.
  9. Bake for 12 minutes, until the tops crack and the centers are set.

Notes

Avoid overbaking to keep the cookies soft and chewy. If the dough is too sticky, chill it in the refrigerator before rolling.

Nutrition

Find it online: https://onebrit.com/pumpkin-snickerdoodles/