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Mateo’s 2 BEST Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies
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Enjoy warm, spiced pumpkin cookies coated in cinnamon sugar. These cookies are a perfect fall treat, bringing together the cozy flavors of pumpkin and cinnamon.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/2 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is well-drained to avoid overly wet dough.
  • For chewier cookies, slightly underbake them.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Find it online: https://flavorzine.com/pumpkin-snickerdoodle-cookies/