Pumpkin Snickerdoodles

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Soft and Chewy Pumpkin Snickerdoodles: A Perfect Fall Treat

As the weather cools and the leaves begin to change, there’s nothing like the warm, cozy flavors of fall. These Pumpkin Snickerdoodles capture the essence of autumn in every bite.

Soft, chewy, and bursting with pumpkin spice, they’re a delightful twist on the classic snickerdoodle. Whether you’re enjoying them with a hot cup of coffee or sharing them at a fall gathering, these cookies are sure to be a hit.

Embrace the cozy flavors of fall with these Soft and Chewy Pumpkin Snickerdoodle Cookies. Combining the classic tang of snickerdoodles with the warm, spiced goodness of pumpkin, these cookies are the ultimate autumn indulgence.

Each bite delivers a soft, melt-in-your-mouth texture, enhanced by a crackly cinnamon-sugar coating that perfectly complements the pumpkin-spiced dough.

Whether you’re enjoying them with a warm cup of coffee on a chilly day or sharing them with friends and family at a fall gathering, these cookies capture the essence of the season. Bursting with comforting flavors and an irresistible chew, they’re sure to become your new go-to fall treat.

Ingredients:

For the Cookies:

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Cream the Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
6. Make the Cinnamon-Sugar Coating: In a small bowl, mix together the sugar and cinnamon for the coating.
7. Form the Cookies: Scoop the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheets about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies may appear underbaked but will set as they cool.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

These Pumpkin Snickerdoodle Cookies are the ultimate autumn indulgence. The pumpkin puree not only adds a seasonal twist but also gives these cookies an incredible softness that lasts for days.

The classic snickerdoodle tang from the cream of tartar pairs beautifully with the warm cinnamon and pumpkin spice flavors.

The cinnamon-sugar coating creates a delicate, crackly exterior that makes these cookies as beautiful as they are delicious.

Whether you’re baking for a cozy night in or a festive fall gathering, these Pumpkin Snickerdoodle Cookies are sure to bring a taste of the season to your table.