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Amazing Soft and Chewy Pumpkin Snickerdoodles in 12 Minutes

Soft and Chewy Pumpkin Snickerdoodles
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These soft and chewy pumpkin snickerdoodles offer a delightful seasonal twist on a classic cookie. They combine the warm spices of pumpkin with the comforting cinnamon-sugar coating, creating a perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy.
  2. Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon ground cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small shallow bowl, combine the remaining ¼ cup granulated sugar and 2 teaspoons ground cinnamon for the coating.
  6. Roll rounded tablespoons of dough into balls, then roll them in the cinnamon-sugar mixture to coat evenly.
  7. Place the coated cookie dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure your butter is truly softened for the best texture.
  • Do not overmix the dough after adding the dry ingredients; this can make the cookies tough.
  • For extra pumpkin flavor, you can add a pinch more of pumpkin pie spice to the dough.
  • Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

Find it online: https://whiskdaily.com/soft-and-chewy-pumpkin-snickerdoodles/