Pumpkin Snickerdoodles
Delightful cookies that combine the flavors of pumpkin and cinnamon, perfect for cozy autumn days.
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree Use pure pumpkin, not pumpkin pie filling.
- 1/2 cup Butter, softened For rich flavor and texture.
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar For moisture and sweetness.
- 1 large Egg Acts as a binder.
Dry Ingredients
- 2 cups All-purpose Flour For achieving a soft texture.
- 1 teaspoon Baking Powder Essential for rising.
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon For warm, aromatic flavor.
- 1/4 teaspoon Nutmeg Enhances fall essence.
- 1/4 teaspoon Salt A pinch to balance sweetness.
Cinnamon-Sugar Coating
- 1 tablespoon Granulated Sugar
- 1 teaspoon Cinnamon
Instructions
Preparation
- Gather your ingredients.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy.
- Mix in the pumpkin puree and the egg until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture. Stir until just combined, being careful not to overmix.
Baking
- Using a cookie scoop or your hands, form 1-inch balls of dough.
- In a small bowl, combine sugar with additional cinnamon for rolling.
- Roll each ball in the cinnamon-sugar mixture and place them on a greased baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden but centers remain soft.
- Allow to cool on the baking sheet for a couple of minutes before transferring to a wire rack.
Notes
Don’t overbake to maintain a soft texture. Store leftovers in an airtight container for up to a week.