Description
Enjoy these delightful Soft Pumpkin Snickerdoodle Cookies, perfect for a cozy autumn treat. Lina Kohn shares her family-inspired recipe for a warm and flavorful cookie experience.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon for the coating.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated cookie dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- 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 butter is truly softened, not melted, for the best cookie texture.
- Don’t overbake the cookies; they will continue to set as they cool.
- For an extra burst of flavor, you can add a pinch of nutmeg or ginger to the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg