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Chewy Pumpkin Snickerdoodles

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Soft, spiced, and just the right amount of sweetness, Chewy Pumpkin Snickerdoodles evoke cozy autumn memories.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 cup sugar for rolling
  • 1 tablespoon cinnamon for rolling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, softened butter, sugar, brown sugar, eggs, and vanilla until smooth.
  3. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a small bowl, mix the 1/4 cup sugar with 1 tablespoon cinnamon for the rolling mixture.
  6. Scoop out the dough and roll it into balls, then roll the balls in the cinnamon-sugar mixture.
  7. Place the coated balls on a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until edges are set and tops are slightly cracked.
  9. Allow the cookies to cool for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Find it online: https://www.nailzspa.com/chewy-pumpkin-snickerdoodles/

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