Description
Soft and chewy cookies with warm pumpkin spice flavors, rolled in a cinnamon-sugar coating — a festive fall twist on classic snickerdoodles.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, pumpkin puree, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in egg yolk and vanilla extract.
- In another bowl, whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually fold dry ingredients into wet mixture until a dough forms.
- In a small bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon for rolling.
- Scoop dough into tablespoon-sized balls and roll in cinnamon-sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, chill dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days.
- Can be frozen for up to 2 months — thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American