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Pumpkin Snickerdoodles

Delicious Pumpkin Snickerdoodles for Fall Baking finished dish
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These Pumpkin Snickerdoodles are soft, chewy cookies that combine the warm flavors of pumpkin and spices, making them a perfect fall treat. With a delightful cinnamon-sugar coating, they are sure to be a hit at any gathering.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
  7. Scoop small balls of dough and roll each one in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://munchtwist.com/delicious-pumpkin-snickerdoodles-for-fall-baking/