Warm up your fall with these delightful Snickerdoodle Pumpkin Cookies, blending the cozy flavors of pumpkin and the classic cinnamon-sugar charm of snickerdoodles. This easy recipe delivers soft, chewy cookies with a festive twist, perfect for autumn gatherings or a cozy night in.
Ingredients :
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cream of tartar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
½ cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
Cinnamon-Sugar Coating
¼ cup granulated sugar
1 tbsp ground cinnamon
Method :
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, salt, cinnamon, nutmeg, and cloves. Set aside.
Beat Butter and Sugars: Using an electric mixer, beat the butter, brown sugar, and granulated sugar in a large basin until light and fluffy, about 2 to 3 minutes.
Add Wet Ingredients: Beat in the egg, vanilla essence, and pumpkin puree until thoroughly blended.
Mix Wet and Dry: Add the dry ingredients to the wet mixture little by little, stirring just until incorporated. The dough will be soft and slightly sticky.
Prepare Coating: In a small bowl, mix the cinnamon and sugar for the coating.
Shape Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and then roll each ball in the cinnamon-sugar mixture to coat evenly.
Bake: Bake for 10 to 12 minutes, or until the centers are still mushy but the edges are firm. When cookies cool, they will first puff up and then flatten.
Cool: After 5 minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.