Ingredients
- All-purpose flour: 2 3/4 cups
- Baking soda: 1 teaspoon
- Cream of tartar: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1 cup
- Pumpkin puree: 1 cup
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 2 tablespoons
- Granulated sugar: 2 tablespoons (for coating)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- Step 2: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: In a small bowl, combine the 2 tablespoons of granulated sugar and the cinnamon for the coating. Roll rounded tablespoons of dough into balls and then roll each ball in the cinnamon-sugar mixture.
- Step 5: Place the cookies 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, layering with parchment paper to prevent sticking.
- For a warm, gooey treat, microwave a cookie for 10-15 seconds before enjoying.
- Serve these pumpkin snickerdoodles with a scoop of vanilla ice cream or a warm mug of apple cider.
- Chef's tip: Don't overmix the dough to ensure soft, chewy cookies, not tough ones!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American