Delicious Pumpkin Snickerdoodles Recipe

Pumpkin Snickerdoodles are a unique treat that combines the warmth of pumpkin with the sweetness of cinnamon, making them an ideal dessert for the fall season. These cookies are known for their soft and chewy texture, which is achieved through a delicate balance of ingredients and baking techniques. The incorporation of pumpkin puree into the dough adds a depth of flavor and moisture, while the cinnamon sugar coating provides a nice crunch and aroma. Not specified in the recipe is the exact origin of this dessert, but it is clear that it has become a staple in many households during the autumn months.

Delicious Pumpkin Snickerdoodles Recipe

Soft and chewy cookies with a perfect blend of pumpkin and cinnamon, perfect for the fall season. These cookies are easy to make and yield 12-15 cookies.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 12

Calories 120 kcal

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup unsalted butter
1¾ cups white granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup canned pumpkin puree
3 tablespoons cinnamon sugar

Instructions

Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone mat.
Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the pumpkin puree until well combined.
Gradually mix in the dry ingredients until a dough forms.
Roll the dough into balls, about 1½ tablespoons each, and coat with cinnamon sugar.
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Perfect for a quick dessert or snack

Keyword chewy, cinnamon, cookies, fall, pumpkin, snickerdoodles, soft