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Easy Pumpkin Snickerdoodle Cookies

Delicious and tender Pumpkin Snickerdoodle Cookies, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 tablespoons of cinnamon-sugar mixture for rolling

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the pumpkin puree and eggs, mixing until well-combined.
  4. Mix the dry ingredients in a separate bowl, then gradually add to the wet mixture.
  5. Chill the dough in the refrigerator for at least 30 minutes (optional).
  6. Form cookie balls about 1.5 inches in diameter.
  7. Roll each ball in the cinnamon-sugar mixture.
  8. Bake for 10-12 minutes until edges are lightly golden.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chilling the dough helps enhance flavors and maintain cookie shape.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, autumn treats, dessert recipes