Craving a taste of autumn in every bite? Look no further than these delightful Pumpkin Snickerdoodle Cookies! The perfect blend of warm spices and pumpkin goodness, these cookies will transport you to cozy evenings by the fire with every nibble. Whether you’re baking up a batch for a dessert spread or just looking to indulge in a sweet treat, these cookies are sure to be a hit. Let’s dive into this recipe and bring the comforting flavors of fall into your kitchen!
Recipe: Pumpkin Snickerdoodle Cookies
Ingredients:
– 2 3/4 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp cream of tartar
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1/4 cup brown sugar
– 1 egg
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
Instructions:
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Mix in the pumpkin puree until fully incorporated.
6. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a smooth cookie dough forms.
7. In a small bowl, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon to make the cinnamon-sugar coating.
8. Using a cookie scoop or a spoon, form the cookie dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
9. Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Gently flatten each cookie ball with the bottom of a glass to about 1/2 inch thick.
11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and golden brown.
12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Pumpkin Snickerdoodle Cookies with a glass of milk or a cup of hot tea for the ultimate fall treat! Store any leftover cookies in an airtight container to keep them fresh and delicious for days to come. Treat yourself to the taste of autumn with every bite of these soft and chewy cookies. Happy baking!
