Soft Pumpkin Snickerdoodles

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Ingredients:

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Make the Cinnamon Sugar: In a small bowl, combine the granulated sugar and cinnamon for the coating.
  5. Form the Cookies: Using a cookie scoop or your hands, roll the dough into balls, then roll each ball in the cinnamon sugar mixture to coat.
  6. Bake: Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look soft, but they will firm up as they cool.
  7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 130 kcal per cookie | Servings: 24 cookies

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