Pumpkin Snickerdoodle Cookie Recipe: Indulge in Cardamom Bliss
Experience a unique twist on the classic cookie with our Pumpkin Snickerdoodle Cookie Recipe, infused with the exotic notes of cardamom.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the pumpkin puree.
- In a separate bowl, mix together the flour, cream of tartar, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Form dough into balls and roll in the sugar mixture.
- Place on lined baking sheets and bake for 10-12 minutes.
- Let cool on wire racks.
Notes
- For an extra caramel flavor, consider adding a drizzle of caramel sauce on top before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Cardamom Oatmeal Cookies with Maple Espresso Glaze