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Pumpkin Snickerdoodle Cookies

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A delightful twist on classic snickerdoodles, these Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with autumn flavors.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar, divided
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, cream the butter with 1/2 cup sugar and brown sugar until light and fluffy.
  4. Add the egg, vanilla, and pumpkin puree, mixing until smooth.
  5. Gradually mix in the dry ingredients until just combined.
  6. In a small bowl, mix the remaining sugar and cinnamon.
  7. Roll the dough into balls, then coat them in the cinnamon sugar mixture.
  8. Place on the prepared baking sheet, spaced 2 inches apart.
  9. Bake for 10-12 minutes until the edges are set and the centers remain soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure the butter is softened for easier mixing. Chill the dough for 30 minutes for thicker cookies. Store in an airtight container for up to a week.

Nutrition

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

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