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Incredible Soft Pumpkin Snickerdoodle Cookies: 1 Perfect Treat

Soft Pumpkin Snickerdoodle Cookies
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Enjoy these delightfully soft pumpkin snickerdoodle cookies, a perfect seasonal treat. They have a chewy texture and a cinnamon-sugar coating that makes them irresistible.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cream of tartar
  • For rolling: 1/4 cup granulated sugar, 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons cinnamon for rolling.
  7. Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture.
  8. Place the cookie balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is not pumpkin pie filling.
  • For extra soft cookies, be careful not to overbake.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Find it online: https://tasteportfolio.com/soft-pumpkin-snickerdoodle-cookies/