07/14/2024
Indulge in the flavors of fall with our Pumpkin Snickerdoodles. These soft and chewy cookies are infused with pumpkin and warm spices, then rolled in a cinnamon-sugar mixture for that classic snickerdoodle taste with a seasonal twist. Perfect for cozy afternoons or festive gatherings. 🍂✨
Ingredients:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup pumpkin puree
• 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
Cinnamon-Sugar Coating:
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
Instructions:
1️⃣ Prepare the Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
2️⃣ Form the Cookies:
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or spoon, form small dough balls and roll each one in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
3️⃣ Bake and Cool:
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
🕒 Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
🍽️ Servings: 24 cookies | Calories: 120 kcal per cookie
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