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Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treat Recipe

Chewy Pumpkin Snickerdoodle Cookies
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These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the flavors of pumpkin spice with the classic snickerdoodle.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
  4. Add pumpkin, egg, and vanilla extract to the sugar mixture and mix until combined.
  5. Gradually add the flour mixture to the wet ingredients and stir until just combined.
  6. In a small bowl, combine the granulated sugar and cinnamon for rolling.
  7. Roll the dough into balls and then roll in the cinnamon-sugar mixture.
  8. Place the balls on a baking sheet lined with parchment paper and flatten slightly.
  9. Bake for 10-12 minutes or until edges are lightly golden.
  10. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For extra flavor, add chocolate chips or chopped nuts to the dough.
  • These cookies can be frozen after baking for up to 3 months.

Nutrition

Find it online: https://www.backtocook.com/chewy-pumpkin-snickerdoodle-cookies-the-best-fall-treat-recipe/