Pumpkin Snickerdoodle Cookies

Recipe Card

Pumpkin Snickerdoodle Cookies

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies
• Yield: 24 cookies
• Cuisine: American
• Course: Dessert

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract to the mixture, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine the sugar and cinnamon for rolling.
7. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll in the sugar-cinnamon mixture.
8. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

• For extra flavor, consider adding chocolate chips or pecans to the dough.
• Store cookies in an airtight container at room temperature for up to a week.
• To freeze, place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
• If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth, removing any excess moisture for the best texture.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to one week to maintain their softness.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months before baking.

What should I do if my cookies spread too much?

Ensure that your butter is softened but not melted, and try chilling the dough for 30 minutes before baking to help control spreading.

Enjoy these delicious Pumpkin Snickerdoodle Cookies that perfectly blend the flavors of fall with a classic treat!