Delicious and soft pumpkin snickerdoodles that are perfect for autumn.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, vanilla extract, and egg, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the additional granulated sugar and cinnamon for rolling.
- Scoop the dough into balls and roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and bake for 8-10 minutes, or until lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 20mgSugar: 12gVitamin A: 20IUCalcium: 1mgIron: 3mg