Pumpkin Snickerdoodle Recipe
30 minutes
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree*
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth.
- Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms.
- In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until coated evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them evenly. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.