Description
Delicious soft pumpkin snickerdoodle cookies.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar.
- Beat in pumpkin puree, eggs, and vanilla.
- Whisk together flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to wet ingredients.
- Combine sugar and cinnamon for coating.
- Roll dough into balls and coat in cinnamon sugar.
- Bake for 8-10 minutes.
- Let cool on wire rack.
Notes
- Do not overbake the cookies.
- For extra flavor, add a pinch of nutmeg.
- Store cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg