Description
A fall-inspired twist on the classic snickerdoodle, these cookies are soft, chewy, and full of pumpkin spice flavor.
Ingredients
1/2 cup salted butter, slightly softened
1 1/2 cup sugar
1 egg
1/2 cup pumpkin puree
3 cups flour
1 teaspoon cream of tartar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture
Instructions
- Step 1: Preheat the oven to 350° F.
- Step 2: In a large bowl, cream together the sugar and slightly soft butter. Add the egg and pumpkin puree, then mix until smooth.
- Step 3: Add the flour, cream of tartar, baking soda, salt, pumpkin pie spice, 1/2 teaspoon cinnamon, all spice, nutmeg, and ginger. Mix until a dough is formed.
- Step 4: In a separate small bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon to create the cinnamon sugar topping.
- Step 5: Roll the dough into 1-inch balls. If the dough is too sticky, wet your hands or refrigerate the dough for 30 minutes.
- Step 6: Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Step 7: Place the dough balls on a parchment-lined cookie sheet, spreading them out evenly. Lightly press down on the top of each ball.
- Step 8: Bake for 10-13 minutes, or until the tops of the cookies appear matte.
- Step 9: Remove from the oven and allow the cookies to cool completely on the baking sheet to help them set.
Notes
Use slightly softened butter, not fully softened or melted, to prevent the dough from becoming too sticky.
The recipe text mentions a ‘Note 2’ for the pumpkin puree, but the note itself is not provided in the source text.
This is a sticky dough. To make it easier to handle, you can either wet your hands while rolling or refrigerate the dough for 30 minutes before rolling.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American