There’s nothing quite like the irresistible aroma of freshly baked cookies, especially during the festive fall season. Get ready to indulge in the cozy flavors of autumn with our delightful Pumpkin Snickerdoodle Cookie recipe. These soft and chewy treats are infused with pumpkin spice goodness and coated in a cinnamon-sugar coating that will have your kitchen smelling divine. Whether you’re hosting a gathering or simply craving a sweet treat, these cookies are sure to become a favorite in your baking rotation.
**Pumpkin Snickerdoodle Cookie**
**Ingredients:**
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons cream of tartar
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1/2 cup pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
**Instructions:**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg until well combined. Set aside.
3. In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
4. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until smooth and well blended.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
6. In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon to create the cinnamon-sugar coating for the cookies.
7. Using a cookie scoop or a spoon, scoop out dough and roll it into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the coated cookie dough balls on the prepared baking sheet, leaving some space between each for spreading.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Be careful not to overbake.
10. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve these delicious Pumpkin Snickerdoodle Cookies with a cup of hot tea, coffee, or pumpkin spice latte for the ultimate fall treat experience. Store any leftovers in an airtight container to enjoy for days to come.
Enjoy the warm and comforting flavors of fall with these delectable Pumpkin Snickerdoodle Cookies that are perfect for sharing with loved ones or savoring on a cozy evening at home. The combination of pumpkin, cinnamon, and spice in every bite will surely make these cookies a seasonal favorite. Happy baking and happy indulging!
