Pumpkin Snickerdoodles Recipe

These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavors of pumpkin and spices. This Desserts Recipe is perfect for fall gatherings or any time you crave a sweet treat.

The recipe is simple to follow and yields soft, chewy cookies that are rolled in cinnamon sugar for a delicious finish.

Soft and Chewy Pumpkin Snickerdoodles

These cookies feature a rich pumpkin flavor complemented by cinnamon and nutmeg, creating a cozy taste experience. The recipe takes about 30 minutes from start to finish and makes approximately 24 cookies.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare Cinnamon Sugar: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons of cinnamon.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Bake: Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.