Pumpkin Snickerdoodle Cookies
Ingredients
- 1 Cup unsalted Butter, softened (2 sticks)
- 1 Cup Sugar
- 1/2 Cup Pumpkin Puree (not pumpkin pie filling)
- 1 Large Egg
- 2 3/4 Cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons ground Cinnamon
- 1 teaspoon ground Ginger
- 1/4 teaspoon ground Nutmeg
- 1/4 teaspoon ground Cloves
- For Rolling, 1/4 Cup Sugar mixed with 2 teaspoons ground Cinnamon
Directions
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with 1 cup sugar until light and fluffy, about 2-3 minutes.
- Add pumpkin puree and egg to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, cream of tarter, baking soda, salt, 2 teaspoons of cinnamon, ginger, nutmeg and cloves.
- Gradually add dry ingredients to the wet mixture, stir gently until well combined (do not over-mix). The dough will be soft.
- In a small bowl, mix 1/4 cup of sugar and 2 teaspoons of cinnamon.
- Using a cookie scoop or your hands, form dough balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until coated.
- Place the dough balls on the baking sheets, 2 inches apart.
- Bake in the preheated oven for 12-14 minutes. The edges will be set while the centers stay slightly soft.
- Once baked, remove from oven and cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Category: Dessert, Cookies