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Pumpkin Snickerdoodle Cookie Recipe: The Best Fall Dessert Delight

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Pumpkin Cheesecake Cookies: The Ultimate Fall Dessert Recipe
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Indulge in the rich flavors of fall with our Pumpkin Snickerdoodle Cookie Recipe. Perfectly soft, cinnamon-sugar coated cookies that highlight the best of pumpkin season.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes until edges are lightly golden.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an added twist, roll the dough balls in cinnamon sugar before baking.
  • These cookies taste even better the next day!

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes, Dessert, Pumpkin Cheesecake Cookies

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