Description
These Pumpkin Snickerdoodles are soft, chewy, and packed with the warm flavors of fall. A perfect treat for any autumn gathering!
Ingredients
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½ cup unsalted butter, melted and cooled
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½ cup sugar
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⅓ cup light brown sugar
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¼ cup pumpkin puree
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1 large egg yolk
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¾ teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 ½ teaspoons pumpkin pie spice
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½ teaspoon baking soda
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¼ teaspoon cream of tartar
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½ teaspoon salt
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¼ cup sugar (for topping)
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2 teaspoons ground cinnamon (for topping)
Instructions
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Combine melted butter, sugar, and brown sugar in a bowl and stir until smooth. Add pumpkin, egg yolk, and vanilla extract.
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In another bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
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Gradually add the dry ingredients to the wet ingredients and mix until well-combined.
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Chill the dough in the fridge for at least 45 minutes.
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Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
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Roll dough into 1 ½ tablespoon balls, coat in cinnamon-sugar, and place on the baking sheet.
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Bake for 10-12 minutes, then allow to cool before serving.
Notes
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For a chewier texture, slightly under-bake the cookies and let them cool on the sheet.
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These cookies freeze well; just store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American