Pumpkin spice snickerdoodles –If you’re in the mood for a delightful fall treat, then these Pumpkin Spice Snickerdoodles are perfect for you! Soft, chewy, and bursting with the warm flavors of pumpkin and spices, they’re a great addition to any autumn gathering. Let’s dive right in!
Pumpkin Spice Snickerdoodles
These cookies bring together the classic snickerdoodle with a seasonal twist. You’ll be amazed at how quickly they disappear once you set them out!
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 3 tablespoons sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth. Add the pumpkin puree, egg, and vanilla extract; beat until well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix the sugar and cinnamon for the rolling mixture.
- Using a tablespoon or cookie scoop, take a portion of the dough, roll it into a ball, and then roll it in the cinnamon sugar mixture.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden, but the centers are still soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delicious Pumpkin Spice Snickerdoodles with a warm cup of cider or your favorite fall beverage. They’re sure to become a seasonal favorite!