Print

Pumpkin Snickerdoodle Cookies: Irresistibly Soft and Cozy Delights

Pumpkin Snickerdoodle Cookies
Print Recipe

These Pumpkin Snickerdoodle Cookies are the perfect blend of pumpkin spice and soft, chewy cookie goodness.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 cup cinnamon sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Using a cookie scoop, drop rounded balls of dough into the cinnamon sugar, rolling to coat.
  7. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are lightly browned.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, add chopped nuts or chocolate chips to the dough.
  • These cookies can be frozen for longer storage.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookies

Find it online: https://www.quickbitejoy.com/pumpkin-snickerdoodle-cookies-irresistibly-soft-and-cozy-delights/