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Pumpkin Snickerdoodle Cookie Recipe: The Best Fall Dessert Twist

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Pumpkin Cheesecake Cookies: The Ultimate Fall Dessert Recipe
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Indulge in the flavors of fall with these delightful Pumpkin Snickerdoodle Cookies, combining the classic snickerdoodle with pumpkin for a unique twist.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ cup granulated sugar (for rolling)
  • 2 tsp ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Add the pumpkin puree and eggs to the mixture, beating well until combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients until well incorporated.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the balls onto baking sheets lined with parchment paper and flatten slightly.
  9. Bake for 10-12 minutes or until the edges are golden.
  10. Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.

Notes

  • For an extra twist, add chocolate chips or chopped pecans to the dough before baking.
  • Ensure cookies are cooled completely before storing to retain softness.

Nutrition

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

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